Chicken Tortilla Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 red onion, diced
03 -
5 cloves garlic, minced
04 -
1 tablespoon cumin
05 -
2 teaspoons chili powder
06 -
1–3 teaspoons chiles in adobo, optional
07 -
1 (15 oz.) can black beans, drained and rinsed
08 -
1 (15 oz.) can corn, drained
09 -
1 (15 oz.) can fire roasted diced tomatoes
10 -
1 lb. boneless skinless chicken tenders
11 -
32 oz. vegetable juice
12 -
2 cups chicken broth
13 -
Juice of 1 lime
→ Garnish
14 -
Tortilla strips
15 -
Sour cream
16 -
Shredded cheddar cheese
17 -
Diced red onion
18 -
Lime wedges
# Instructions:
01 -
Heat olive oil in a large pot over medium high heat. Add onion and cook, stirring frequently for 3-4 minutes.
02 -
Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
03 -
Add black beans, corn, tomatoes, vegetable juice, chicken broth along with a few large pinches of salt and pepper. Nestle chicken into the pot.
04 -
Cover the pot and bring to a simmer over medium heat. Reduce heat to medium low and simmer, covered, for about 20-25 minutes or until the chicken is cooked through and shreds easily.
05 -
Remove chicken from the pot, shred with two forks and return to the pot.
06 -
Add the juice of 1 lime and season to taste with salt and pepper.
07 -
Ladle into bowls and garnish with tortilla strips, sour cream, shredded cheese, diced red onion and lime wedges as desired.
# Notes:
01 -
This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavor improves over time.
02 -
For a spicier soup, increase the amount of chiles in adobo.