Chicken Tortilla Soup
By Mason Brooks
Prep
5 min
Cook
25 min
Total
30 min
Servings
8
Level
Easy
Choose three chicken breasts for this tortilla soup recipe. Cut the chicken breasts into serving-size pieces to fit your 6 quart pot. Cook the chicken breasts in tomato and chicken broth. Shred and combine the chicken with corn and black beans. Add other ingredients, including chile peppers and lime juice, at the end of preparation.
I prepare this dish in a 6-quart Dutch oven, ideally an enameled cast-iron Dutch oven. Yellow onions are sautéed in olive oil for 2 to 3 minutes until softened. Garlic is added and cooked for 30 seconds, never more. Chicken breasts and cumin, chili powder, sea salt, and pepper are added to the Dutch oven with Rotel tomatoes and tomato sauce and broth to cover the chicken breasts.
Once the stock has reached a boil, lower the heat and cover the pot. Let the stock simmer for 20 minutes, then remove the chicken breasts and shred them into small pieces. Return the shredded chicken to the stock pot with the remaining ingredients. Methods for shredding chicken include using two forks, a stand mixer, or other shredding tools. The stock will be hot while you shred the chicken.
Let the soup cook for 5 more minutes before serving. Offer shredded cheese, avocado, sour cream, chopped cilantro, tortilla chips, and lime wedges on the table with the soup. The toppings can remain on the table until the soup is served. I slice the avocado to order.
Why you'll love this recipe
- Three whole chicken breasts are cooked and torn apart to serve eight people.
- Canned corn and black beans can be added directly to a pot of food without further preparation.
- Rotel tomatoes and green chiles provide tomato flavor and heat from chiles to the broth.
- Lime juice and fresh cilantro at the end of cooking should taste good.
- Provide toppings and allow each person to decide what goes in their bowl.
- A 6-quart Dutch oven is a suitable size for cooking chicken and broth, as it has room for other ingredients to simmer alongside them.
Ingredients
- •1 tbsp olive oil
- •1 cup yellow onion (diced)
- •2 cloves garlic (minced)
- •3 chicken breasts
- •1 tbsp cumin
- •1 tbsp chili powder
- •1 tsp sea salt
- •½ tsp black pepper
- •1 10 oz can Rotel tomatoes and green chiles
- •1 15 oz can tomato sauce
- •4 cups chicken broth
- •1 15.25 oz can corn (drained)
- •1 15.25 oz can black beans (drained)
- •1 tbsp lime juice (1-2 tablespoons)
- •¼ cup cilantro (chopped)
Instructions
- 1
Heat the olive oil in a large 6 quart Dutch oven over medium heat. Cook and stir the onion for 2-3 minutes, until soft.
- 2
Add the garlic and cook and stir for 30 seconds.
- 3
Set the chicken breasts on the onion and garlic. Season them with cumin, chili powder, sea salt, and black pepper.
- 4
Pour in the Rotel tomatoes and green chiles, tomato sauce, and chicken broth. Bring the soup to a boil, lower the heat if needed, cover with a lid, and simmer for 20 minutes, until the chicken reaches an internal temperature of 165º F.
- 5
Remove the chicken from the pot and shred it into bite-sized pieces.
- 6
Return the shredded chicken to the soup. Add the black beans, corn, lime juice, and cilantro.
- 7
Simmer for an additional 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
134
Protein
19g
Fat
5g
Carbs
4g
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