Vetri Cooking Lab

Chicken Tortilla Soup

Ingredients

  • 1 Tablespoon plus 2 teaspoons canola oil, divided
  • 1 pound boneless, skinless chicken thighs
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne or red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 small jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can low-sodium diced tomatoes
  • 1 (15-ounce) can low-sodium black beans, drained and rinsed
  • 1 (32-ounce) carton low-sodium chicken broth
  • 3 tortillas, cut into strips
  • Optional garnishes: grated Monterey jack cheese, cilantro, lime, sour cream, avocado

Directions

  1. Heat oil in a large pot over medium-high heat. Sauté chicken thighs until brown on both sides.
  2. While the chicken is cooking, mix spices together in a small bowl.
  3. Add onions and green pepper to the pot and cook for 3-5 minutes.
  4. Stir in the jalapeño, minced garlic, and spice mix and cook for about 5 minutes until the vegetables and spices are fragrant.
  5. Add tomatoes, black beans, and chicken broth. Bring to a boil, then reduce heat to medium low and simmer. Simmer for 30 minutes, uncovered.
  6. Meanwhile, preheat oven to 350° F. Add tortilla strips to a baking sheet and toss with 2 teaspoons canola oil and a pinch of salt. Arrange in a single layer on sheet and bake for 15 minutes or until lightly browned. Remove from tray to cool.
  7. Carefully remove chicken thighs to a plate or cutting board and shred using two forks before returning to the soup. Taste and adjust seasoning, if desired. Add water if a thinner soup is preferred.
  8. To serve, ladle into bowls, then top with tortillas strips and your choice of garnish. Enjoy!
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