Chicken Tortilla Soup

Chicken tortilla soup on the stove top in just 30 minutes! Shredded white meat, bold seasonings, spicy chilis, fire roasted tomatoes, and corn tortillas.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, pounded to 3/4 inch thick
  • 1 teaspoon kosher salt, (6g) plus more as needed for seasoning
  • 1 teaspoon paprika, (2g) sweet or smoked, plus more as needed for seasoning
  • black pepper, as needed for seasoning
  • 2 tablespoons olive oil, divided
  • 1 cup chopped white onion, (140g) 1/4-inch dice
  • 1 tablespoon minced garlic, (10g)
  • 2 teaspoons cumin, (4g)
  • 1 teaspoon coriander, (2g)
  • 1 teaspoon chili powder, (2g)
  • 1 tablespoon chopped chipotle chilis in adobo sauce, (17g)
  • 1 tablespoon minced jalapenos, (10g)
  • 1/4 cup tomato paste, (56g)
  • 3/4 cup chopped red bell pepper, (100g) 1/4-inch dice
  • 1 cup corn kernels, (160g) fresh, canned or frozen
  • 1 cup black beans, (175g) canned, rinsed and drained
  • 14.5 ounce canned diced fire roasted tomatoes, (411g) plus juice
  • 5 cups unsalted chicken stock, (1.2L)
  • 1 1/2 teaspoons dried oregano
  • 1 cup sliced corn tortilla strips, (100g) 1/4-inch thick, 2-inch long strips
  • 1 tablespoon lime juice
  • 1/4 cup cilantro leaves, for garnish
Chicken Tortilla Soup #souprecipes


Instructions

  1. Lightly season chicken breasts on both sides with salt, pepper, and paprika.
  2. Heat large saute pan or dutch oven over medium heat.
  3. Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes. 
  4. Full instructions visit @jessicagavin

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