Chicken Tortilla Soup with Corn Tortillas: An Authentic Recipe

Added by kocky, August 20, 2024
soups → chicken-soup
Mexican cuisine

This Chicken Tortilla Soup with Corn Tortillas is a hearty Mexican dish, combining tender chicken, crispy corn tortillas, and a rich, spiced broth. Perfect for any time of year.

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Recipe:

Ingrediens

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon chipotle peppers in adobo sauce, chopped
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (14.5 ounces) diced fire-roasted tomatoes
• 5 cups low-sodium chicken broth
• 1 cup black beans, drained and rinsed
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish
• Avocado, sliced, for garnish
• Shredded cheese, for garnish

Directions

1. Prepare the Chicken: Season both sides of the chicken breasts with salt, pepper, and smoked paprika.
2. Heat the Oil: Heat olive oil in a large heavy-bottomed pot over medium heat.
3. Cook the Chicken: Add the chicken and cook until lightly browned, about 6-7 minutes per side, or until the internal temperature reaches 160°F (71°C).
4. Shred the Chicken: Remove the chicken from the pot, let it rest for 10 minutes, then shred into bite-sized pieces.
5. Build the Flavor Base: In the same pot, add a little more olive oil if needed.
6. Sauté Onions and Garlic: Sauté the diced onions and minced garlic until softened, about 3 minutes.
7. Add Spices: Stir in the cumin, chili powder, and chipotle peppers. Cook for another minute until fragrant.
8. Add the Vegetables: Add the diced bell pepper and corn kernels to the pot, stirring to combine.
9. Cook Vegetables: Cook for about 3 minutes until the vegetables start to soften.
10. Simmer the Soup: Pour in the diced tomatoes (with juice), chicken broth, black beans, and dried oregano.
11. Stir and Add Chicken: Stir well, then add the shredded chicken back into the pot.
12. Bring to a Boil: Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes, allowing all the flavors to meld together.
13. Prepare the Tortilla Strips: While the soup simmers, heat a small amount of vegetable oil in a separate pan over medium heat.
14. Fry Tortilla Strips: Fry the corn tortilla strips in batches until golden and crispy, about 1-2 minutes per side.
15. Season Tortilla Strips: Transfer to a paper towel-lined plate and season with a pinch of salt.
16. Final Touches: Just before serving, stir the lime juice into the soup.
17. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
18. Serve: Ladle the soup into bowls, top with crispy tortilla strips, fresh cilantro, avocado slices, and shredded cheese. Enjoy!

Nutrition Facts

Tips and Tricks

1. Flavor Boost: Use homemade chicken broth for a richer flavor.
2. Heat Level: Adjust the heat by adding more or less chipotle peppers based on your preference.
3. Tortilla Strips: For a healthier option, bake the tortilla strips instead of frying.
4. Leftovers: This soup tastes even better the next day, so make a big batch!

Historical & Cultural Overview

Chicken Tortilla Soup is a beloved dish in Mexican cuisine, with roots in the country's central regions. Traditionally made with a simple broth, corn tortillas, and leftover chicken, it has evolved into a richly flavored dish that captures the essence of Mexican home cooking.

Reviews & Rating

Jessica M. :

August 20, 2024

Absolutely delicious! The crispy tortilla strips were a game-changer. Will definitely make again!