Ingredients
Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs, boneless skinless
- 3 teaspoons kosher salt, plus more to taste
- 2 teaspoons cumin
- ½ teaspoon chipotle powder
- 2 teaspoons smoked paprika
- 1 medium onion, diced
- 6 cloves garlic, minced
- 29 ounces fire roasted diced tomatoes (2 – 14.5 ounce cans)
- 4 ounces green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 15 ½ ounces black beans, drained and rinsed
- ½ cup heavy cream
- ½ cup cilantro, chopped plus more for serving
Tortilla Strips
- 4 corn tortillas, cut into strips
- Non-stick avocado oil cooking spray
- ¼ teaspoon kosher salt, or more to taste
- ¼ lime, juiced
Toppings
- ½ cup sour cream, for serving
- ½ cup sharp cheddar cheese, shredded
- 1 avocado, sliced
- ½ lime, cut into wedges
- ½ jalapeno, seeded and finely sliced (optional)
Instructions
- Season the chicken: In a small bowl, combine salt, cumin, chipotle powder, and smoked paprika. Rub this seasoning mixture evenly on both sides of the chicken thighs.
- Sear the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear each side for 2-3 minutes until browned. Remove the chicken and set aside.
- Sauté onions and garlic: Lower heat to medium-low and add diced onions to the same pot. Cook for 3 minutes, stirring often. Add minced garlic and cook for 1 additional minute.
- Add liquids and simmer: Pour in fire roasted diced tomatoes, green chilies, lime juice, chicken broth, and return chicken thighs with any juices to the pot. Adjust seasoning with salt as needed. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is fully cooked.
- Shred chicken and add beans & cream: Remove chicken thighs, shred with two forks, then add back to the pot along with black beans and heavy cream. Stir well, then simmer an additional 3-5 minutes to warm through.
- Finish with cilantro: Stir in chopped cilantro just before removing from heat.
- Make tortilla strips: Preheat oven to 375°F. Cut corn tortillas into thin strips. Spray with non-stick avocado oil cooking spray and toss to coat evenly. Spread strips in a single layer on a parchment-lined sheet pan. Bake 5-6 minutes until browned and crispy, watching carefully to avoid burning. While still hot, season strips with kosher salt and lime juice. Set aside.
- Assemble and serve: Ladle soup into bowls. Top with sour cream, shredded cheddar cheese, avocado slices, tortilla strips, additional cilantro, lime wedges, and optional jalapeno slices. Serve immediately.
Notes
- Use boneless skinless chicken thighs for the richest flavor and tender texture.
- If you prefer less spice, reduce or omit the chipotle powder.
- When baking tortilla strips, keep a close eye to prevent burning—they can go from crispy to burnt quickly.
- For a dairy-free version, substitute heavy cream and sour cream with coconut cream and coconut yogurt, respectively.
- Leftover soup stores well for up to 3 days refrigerated and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
