Thick and Hearty Chicken Tortilla Soup
Thick and Hearty Chicken Tortilla Soup is a high protein dinner with chicken, black beans, corn, tomatoes, green chiles, and crisp tortilla strips.
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Equipment
Ingredients
For the Tortilla Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 4 cups reduced-sodium chicken broth
- 1 can (14½ oz) diced tomatoes
- 1 can (8oz) tomato sauce
- 1 can (4oz) diced green chiles
- 2 cups cooked boneless skinless chicken breast shredded
- 1 can (15oz) black beans well rinsed and drained
- 1 cup frozen corn
- 2 tablespoon masa harina
- ¼ cup water
- 1 tablespoon lime juice
- ½ teaspoon salt
For the Tortilla Strips:
- 4 small corn tortillas
- 1 teaspoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F
- Cut the corn tortillas into thin strips. Place the tortilla strips on a baking sheet.
- Drizzle the tortilla strips with 1 teaspoon olive oil. Sprinkle the tortilla strips with ¼ teaspoon salt. Toss the tortilla strips until coated.
- Arrange the tortilla strips in a single layer.
- Bake for 7 to 10 minutes, until crisp and lightly golden. Set the tortilla strips aside.
- In a large Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the garlic, cumin, chili powder, smoked paprika, oregano, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the chicken broth, diced tomatoes, tomato sauce, and green chiles. Stir well.
- Bring the soup to a gentle boil. Reduce the heat to medium-low. Simmer uncovered for 15 minutes.
- Carefully transfer about 2 cups of the soup to a blender. Blend until smooth.
- Return the blended mixture to the pot.
- Add the shredded chicken, black beans, and corn. Stir to combine.
- In a small bowl, add the masa harina and water. Stir until smooth. Pour the masa harina mixture into the soup.
- Simmer for 8 to 10 minutes, stirring occasionally, until thickened and heated through.
- Stir in the lime juice and ½ teaspoon salt.
- Taste and adjust the seasoning as needed.
- Divide the soup among 6 bowls.
- Top each serving with the baked tortilla strips.
Notes
Serving Size: 1½ Cups
Tips and Tricks
Blend Carefully - Hot soup can expand in a blender. Leave space in the blender jar and hold the lid down with a towel. Rinse the Beans Well - Rinsing the black beans helps remove extra liquid from the can and keeps the broth from getting cloudy. Adjust the Salt at the End - The broth, canned tomatoes, green chiles, and beans can all add salt. Taste after the soup simmers, then add more if needed.Storing and Reheating
Refrigerate - Store the soup in an airtight container in the refrigerator for up to 4 days. Store the tortilla strips in a separate container at room temperature. Freeze - Freeze the soup without the tortilla strips for up to 3 months. Let it cool before placing it in freezer-safe containers. Reheat on Stovetop - Place the soup in a saucepan or Dutch oven over medium-low heat. Warm, stirring occasionally, until heated through. Reheat in Microwave - Place a serving in a microwave-safe bowl. Cover loosely and heat in 1-minute intervals, stirring between each interval, until hot.Nutrition
Calories: 331kcalCarbohydrates: 41gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 50mgSodium: 992mgPotassium: 1259mgFiber: 9gSugar: 8gVitamin A: 1417IUVitamin C: 45mgCalcium: 95mgIron: 4mg
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