Weeknight Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
This healthy chicken tortilla soup comes together quick enough for a weeknight and makes excellent leftovers.
Author:
Recipe type: Main
Ingredients
  • Olive oil and/or vegetable oil
  • 2 chicken breasts, diced
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 Tbsp Mexican chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp dried oregano
  • 1-2 chipotles in adobo
  • 1 large tin diced tomatoes
  • 1 large tin black beans, rinsed
  • 1 cup frozen corn niblets
  • 1 bell pepper, finely diced
  • 4 cups chicken stock
  • .
  • Garnish:
  • Plain yogurt
  • Avocado
  • Fresh cilantro
  • Lime wedges
  • 3-4 small corn tortillas, sliced into strips and fried (can be substituted for pre-made tortilla chips)
Instructions
  1. Heat a glug of olive oil over medium-high heat in a large soup pot. Add onion and garlic and cook until fragrant, approximately 5 minutes.
  2. Add the diced chicken breast and cook for an additional 5 minutes.
  3. Add chili powder, cumin, paprika, oregano and chipotle(s) and stir well, taking care not to burn the spices. Add the black beans, corn niblets and bell pepper and cook for an additional 5 minutes, stirring frequently.
  4. Add the chicken stock, bring the soup to a boil then reduce to a simmer and cook for at least 10 minutes.
  5. In a medium sized frying pan, heat a glug of vegetable oil over high heat. Slice your small corn tortillas into ½ inch wide strips and lay them in the hot oil. They should cook quite quick, in a minute or less. Flip once to cook evenly. Drain on paper towel.
  6. Serve tortilla soup garnished with a drizzle of plain yogurt, diced avocado, fresh cilantro, lime wedges and a small pile of fried tortilla strips.
Recipe by Port and Fin at https://portandfin.com/weeknight-chicken-tortilla-soup/