Chicken Tortilla Soup

Chicken tortilla soup on the stovetop in just minutes! Shredded white meat, bold seasonings, spicy chilis, fire roasted tomatoes, and corn tortillas.

📝 Ingredients

• 1 1/2 pounds boneless skinless chicken breast (pounded to 3/4" thick)
• 1 teaspoon kosher salt (more for seasoning )
• 1 teaspoon paprika (sweet or smoked, more for seasoning)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 cup chopped white onion (1/4" dice)
• 1 tablespoon minced garlic
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 tablespoon chopped chipotle chilis in adobo sauce
• 1 tablespoon minced jalapenos
• 1/4 cup tomato paste
• 3/4 cup red bell pepper (1/4" dice)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup canned black beans (rinsed and drained)
• 14.5 ounce canned diced fire roasted tomatoes (plus juice)
• 5 cups unsalted chicken stock
• 1 1/2 teaspoons dried oregano
• 1 cup sliced corn tortilla strips (1/4" thick, 2" long strips)
• 1 tablespoon lime juice
• 1/4 cup cilantro leaves

👨‍🍳 Instructions

1. 1Season the Chicken - Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.
2. 2Cook the Chicken - Heat a large heavy-bottomed pot or dutch oven over medium heat. Heat 1 tablespoon olive oil, add the chicken and cook until lightly browned, about 6 to 7 minutes. Flip and cook until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
3. 3Cool and Shred - Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.
4. 4Cook the Seasonings - In the same pot used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
5. 5Cook the Vegetables - Saute the chopped chipotle chilis and jalapenos for 1 minute. Add in tomato paste, stir, and cook for 1 minute. Add in bell pepper and corn, and saute for 1 minute.
6. 6Simmer the Soup - Stir in the black beans, fire-roasted tomatoes, chicken stock, oregano, 1 teaspoon salt, tortilla strips, and shredded chicken. Bring to a boil and then reduce to a simmer. Cook until tortillas are softened, about 15 minutes.
7. 7To Serve - Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.