The Best Chicken Tortilla Soup
This soup features tender chicken, fire-roasted tomatoes, smoky spices, and a creamy base that is unbeatable.
Equipment
- Stock pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
For The Soup
- 1 small onion diced
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 tbsp adobo chili powder
- 2 tbsp cumin
- 1½ tbsp smoked paprika
- 1 4.5-oz can fire roasted tomatoes
- 2 15-oz cans navy beans divided. Puree one can in a food process or mash with a fork in a separate bowl.
- 4 cups chicken stock
- 1 15-oz can corn
- 2 tsp sea salt
- 1 tsp ground black pepper
- ¼ cup cilantro chopped
For The Tortilla Strips
- 6-7 corn tortillas cut into strips
- 2 tbsp olive oil
Garnishes
- Sour cream or Greek Yogurt
- Lime wedges
- Diced avocado
- Fresh cilantro
- Shredded cheese optional
Instructions
- In a large pot over medium heat, add olive oil and onion Saute chopped onion until soft and translucent. Add minced garlic and cook until fragrant. About 45 seconds.
- Stir in adobo chili powder, cumin, and smoked paprika. This blooms the spices.
- Add tomatoes. Stir until mixture has thickened. About 1 minute.
- Add ranch beans with liquid, navy beans with liquid, pureed beans, and chicken stock. Stir to combine.
- Season with salt and pepper.
- Add shredded or diced cooked chicken, corn with liquid, and cilantro.
- Reduce to a simmer for 20 minutes. Stirring occasionally.
For The Tortillas
- Preheat your oven to 400℉.
- Lightly coat tortilla strips with oil, spread evenly on a baking sheet.
- Bake 8-9 minutes until crispy. Watch closely. They turn fast!
Serve and Garnish
- Dollop sour cream of Greek yogurt onto your warm soup.
- Squeeze a lime wedge and add tortilla stips.
- Add avocado, cheese of choice, cilantro, sea salt and ground pepper. Enjoy!
Notes
Nutrition Information (per serving)
Serves 6- Calories: 315
- Protein: 28g
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 8g
- Sodium: 640mg