Chicken Tortilla Soup

Ingredients

For the chicken:

Boneless, skinless chicken breasts: 2 (about 1 pound)

Kosher salt: 1 teaspoon, plus more to taste

Paprika: 1 teaspoon (sweet or smoked), plus more as needed

Black pepper: to taste

Olive oil: 1 tablespoon

For the soup:

Olive oil: 1 tablespoon

White onion: 1 cup, finely diced (¼-inch)

Garlic: 1 tablespoon, minced

Ground cumin: 2 teaspoons

Ground coriander: 1 teaspoon

Chili powder: 1 teaspoon

Chipotle chiles in adobo: 1 tablespoon, chopped

Jalapeño: 1 tablespoon, minced

Tomato paste: ¼ cup

Red bell pepper: ¾ cup, finely diced (¼-inch)

Corn kernels: 1 cup (fresh, canned, or frozen)

Black beans: 1 cup, canned, rinsed and drained

Fire-roasted diced tomatoes: 1 can (14.5 oz), with juices

Unsalted chicken stock: 5 cups

Dried oregano: 1½ teaspoons

Corn tortilla strips: 1 cup (about ¼ inch thick and 2 inches long)

Fresh lime juice: 1 tablespoon

Fresh cilantro leaves: ¼ cup, plus more for garnish

Instructions

1. Season and cook the chicken.

Season the chicken on both sides with salt, pepper, and paprika.

Heat 1 tablespoon of olive oil in a large Dutch oven or deep sauté pan over medium heat.

Cook the chicken for 6–7 minutes, until lightly golden on the first side.

Flip and cook for another 5–6 minutes, until the thickest part reaches 165°F (74°C).

2. Shred the chicken.

Move the chicken to a plate and let it cool for a few minutes, then shred it into bite-sized pieces.

Set aside.

3. Cook the onion and garlic.

In the same pot, heat the remaining tablespoon of olive oil over medium heat.

Add the onion and garlic and cook for about 1 minute, until fragrant.

4. Bloom the spices.

Add the cumin, coriander, chili powder, and a pinch more paprika.

Stir constantly for about 30 seconds to wake up their flavors.

5. Layer in the chiles, tomato paste, and vegetables.

Stir in the chipotle and jalapeño and cook for 1 minute.

Add the tomato paste and cook for another minute, until it darkens slightly.

Add the red bell pepper and corn and cook for 1 minute more.

6. Add the remaining ingredients.

Stir in the black beans, fire-roasted tomatoes with their juices, chicken stock, oregano, salt, tortilla strips, and shredded chicken.

Mix well.

7. Simmer.

Bring the soup to a gentle boil, then lower the heat and let it simmer for about 15 minutes, until the tortilla strips soften and naturally thicken the broth.

8. Finish and season.

Stir in the lime juice and cilantro.

Taste and adjust with more salt and pepper as needed.

9. Serve.

Ladle the soup into bowls and top with your favorite garnishes, such as avocado, cheese, sour cream, crispy tortilla strips, or extra cilantro and lime.