Easy Chicken Tortilla Soup
Seasoned with smoky chipotle peppers and slowly simmered for added flavor, this Mexican chicken tortilla soup is flavorful, filling and so easy to make. Garnish with crispy tortillas, fresh cilantro and creamy avocado for a cozy, warm meal.
Servings: 16 servings
Calories: 147kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion chopped
- 3 garlic cloves minced
- 3 - 4 chipotle peppers chopped
- 2 tablespoons adobo sauce from chipotle can
- 2 tablespoons tomato paste
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 1 15- ounce can fire-roasted diced tomatoes
- 3 chicken thighs bone-in, skin on
- 1 bone-in skin on chicken breast
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 bay leaves
- 1 cup frozen corn kernels
- 1 15- ounce can black beans drained and rinsed
- 1 lime juiced
- Salt & pepper to taste
- To thicken the soup: 1/4 cup cornmeal + 1/2 cup coconut milk optional
Instructions
- In a large stockpot or dutch over, heat olive oil to medium high. Add onions, garlic, chipotle peppers, and adobo sauce. Season with a pinch of coarse salt.
- Sauté, stirring occasionally, until onions are translucent - about 5 minutes.
- Stir in the remaining ingredients, making sure the chicken is submerged in liquid. Cover pot and bring to a boil.
- Reduce heat and simmer for 15 - 20 minutes, or until the chicken has cooked through.
- Remove the chicken from the pot and shred or chop the meat. Discard skin and bones. Return to the pot.
- Whisk the cornmeal and coconut milk together until smooth. Stir into to the soup and allow it to cook until the broth thickens, about 5 minutes.
- Remove from heat and discard bay leaves. Adjust seasoning with salt & pepper, to taste.
- To serve, top each bowl with a small amount of crushed tortilla chips and cilantro.
Nutrition
Calories: 147kcal | Carbohydrates: 11g | Protein: 9g | Fat: 7g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 888mg | Fiber: 3g | Sugar: 2g | Vitamin C: 4mg