Tortilla Chicken Soup

Cornmeal thickens the broth of this Southwest-style soup, which gets topped with homemade crispy tortilla strips. It combines shredded chicken with black beans and corn for a substantial meal.

Tortilla Chicken Soup

Cornmeal thickens the broth of this Southwest-style soup, which gets topped with homemade crispy tortilla strips. It combines shredded chicken with black beans and corn for a substantial meal.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 1 tbsp olive oil
• 1 onion chopped
• 1 green pepper chopped
• 1 red pepper chopped
• 2 garlic cloves crushed
• 1 jalapeño finely chopped
• 3 tbsp cornmeal
• 1 can 15oz black beans, drained
• 1 can 15oz corn, drained
• 2 cans 14oz each chopped tomatoes
• 5 cups chicken stock
• 12 oz chicken breasts
• 2 tsp chipotle paste
• 3 corn tortillas cut into strips
• Oil for frying
• Toppings: Cilantro cheddar cheese, avocado, lime wedges

Equipment

• Large pot or Dutch oven
• Frying pan
• Knife and cutting board

Method

 

Instructions

1. Sauté the garlic, onion, peppers, and jalapeño in a large pot until soft.
2. Stir in the corn, black beans, and cornmeal. Cook for 1 minute.
3. Add the tomatoes and chicken stock. Simmer for 35 minutes.
4. Rub the chicken breasts with chipotle paste. Pan-fry for 8-10 minutes per side until cooked through.
5. Slice the chicken into strips and add to the soup.
6. Fry the tortilla strips in hot oil until brown and crisp. Drain on paper towels.
7. Serve the soup topped with cheese, avocado, cilantro, and the crispy tortilla strips.

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