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Chicken Tortilla Soup


Chicken Tortilla Soup

Chicken tortilla soup from scratch on the stove top in just 30 minutes! Tender sauteed chicken breast shredded and combined with bold seasonings, spicy chilis, fire roasted tomatoes, and corn tortillas to create a hearty and satisfying dish.

Ingredients:
  • 1 1/2 pounds boneless skinless chicken breast, pounded to 3/4 inch thick
  • 1 teaspoon kosher salt, (6g) plus more as needed for seasoning
  • 1 teaspoon paprika, (2g) sweet or smoked, plus more as needed for seasoning
  • black pepper, as needed for seasoning
  • 2 tablespoons olive oil, divided
  • 1 cup chopped white onion, (140g) 1/4-inch dice
  • 1 tablespoon minced garlic, (10g)
  • 2 teaspoons cumin, (4g)
  • 1 teaspoon coriander, (2g)
  • 1 teaspoon chili powder, (2g)
  • 1 tablespoon chopped chipotle chilis in adobo sauce, (17g)
  • 1 tablespoon minced jalapenos, (10g)
  • 1/4 cup tomato paste, (56g)
Instructions:
  1. Lightly season chicken breasts on both sides with salt, pepper, and paprika.
  2. Heat large saute pan or dutch oven over medium heat.
  3. Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes. 
  4. Flip the chicken and cook on the other side until the internal temperature reaches 160F, about 5 to 6 minutes. 
  5. Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. 
  6. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
  7. Once the oil is hot, add in the onions and garlic, saute for 1 minute. 
  8. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika,  continuously stirring for 30 seconds. 
  9. Add chopped chipotle chilis and jalapenos, saute for 1 minute.
  10. Add in tomato paste and saute for 1 minute.

Recipe adapted from https://www.jessicagavin.com/chicken-tortilla-soup/