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Chicken Tortilla Soup
Ingredients:
1 teaspoon kosher salt, plus more as needed for seasoning
1 teaspoon paprika, sweet or smoked, plus more as needed for seasoning
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Black pepper, as needed for seasoning
2 tablespoons olive oil, divided
1 cup chopped white onion, ¼ inch cubes
1 tablespoon minced garlic
2 teaspoons cumin
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1 teaspoon coriander
1 teaspoon chili powder
1 tablespoon chopped chipotle peppers in adobo sauce
1 tablespoon chopped jalapenos
¼ cup tomato paste
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¾ cup chopped red peppers, cut into ¼-inch cubes
1 cup corn kernels, fresh, canned or frozen
1 cup black beans, canned, rinsed and drained
14.5 ounces fire-roasted tomatoes, canned , diced, plus juice
5 cups unsalted chicken broth
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1 ½ teaspoons dried oregano
1 cup tortilla strips, sliced corn, ¼ inch thick and 2 inches long
1 tablespoon lime juice
¼ cup cilantro leaves for garnish.
Preparation:
Lightly season the chicken breasts on both sides with salt, pepper and paprika. Heat a large skillet or pot over medium-high heat.
Add 1 tablespoon olive oil and, once hot, cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
Transfer chicken to a clean plate and once cooled, cut into smaller pieces and set aside. In the same pot, heat over medium heat and add 1 tablespoon olive oil.
Once the oil is hot, add the onion and garlic and fry for 1 minute. Add cumin, coriander, chili powder, and 1 teaspoon paprika and stir continuously for 30 seconds.Add the chipotle peppers and chopped jalapenos and sauté for 1 minute. Add tomato paste and sauté for 1 minute. Add peppers and corn and sauté for 1 minute.
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Add black beans, roasted tomatoes, chicken broth, oregano, salt, 1 cup tortilla strips, and shredded chicken and stir.
Bring to a boil and then reduce to a simmer until the tortillas are tender, about 15 minutes.Add lemon juice and coriander leaves, taste and season with salt and pepper. Serve soup with desired toppings.