Description
Learn how to make delicious Stove Top Chicken Tortilla Soup with this easy recipe. Perfect for a cozy night in, packed with flavor and simple to make!
Ingredients
- 2 tbsp olive oil (30 ml)
- 1 yellow onion
- 4 cloves garlic
- 1/2 cup chopped fresh cilantro (120 ml)
- 2 large chicken breasts (450 – 680 g)
- 4 cups chicken broth (960 ml)
- 2 14.5 oz cans diced fire roasted tomatoes (411 g each)
- 1 can black beans
- 1 can corn
- 1 can green chilies (optional – or 1 jalapeno diced)
- 1 small lime, juiced
- 1 tbsp (15 ml) chili powder
- 3 tsp (15 ml) cumin
- 1 tsp (5 ml) smoked paprika (optional)
- 1/4 tsp (1 ml) cayenne (optional for heat)
- 2 tsp (10 ml) salt
- 1 tsp (5 ml) pepper
- Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish
- 6 small corn tortillas
- 1 tbsp vegetable oil (15 ml)
- 1/2 tsp (3 ml) salt
Instructions
- In a large saucepan, warm up two tablespoons of olive oil over medium heat.
- Introduce onions, garlic, and cilantro to the pot, cooking until they release their aroma.
- Combine chicken broth, tomatoes, beans, corn, chilies, and lime juice, stirring well.
- Incorporate the rest of the spices and place the chicken breasts into the mixture.
- Increase the heat until it starts to boil.
- Once boiling, reduce the temperature and let it gently cook for 10 minutes.
- Take out the chicken breasts and allow them to rest for 10 minutes, then shred them using a fork.
- Return the shredded chicken to the pot and continue to cook slowly for another 10 minutes.
- Slice the corn tortillas into fine strips; we prefer them very thin to enhance crispiness!
- Mix them with olive oil and a sprinkle of salt to ensure they are evenly coated.
- Place in a 400°F oven for about 10-12 minutes or until they turn golden brown.
Notes
- Try enhancing the soup by adding smoked paprika for a richer flavor.
- Include cayenne pepper or diced jalapeno for a spicier kick.
- Garnish with avocado, Greek yogurt, cheese, hot sauce, and extra cilantro for a burst of flavors and textures.
