This hearty chicken tortilla soup features tender shredded chicken in a rich tomato broth, topped with crispy tortilla strips and creamy avocado for the ultimate comfort meal.
Recipe Details
Ingredients
- 800g boneless, skinless chicken thighs
- 30ml olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and minced
- 10ml ground cumin
- 10ml chili powder
- 5ml smoked paprika
- 400g can crushed tomatoes
- 1.2L low-sodium chicken broth
- 400g can black beans, drained and rinsed
- 200g corn kernels (fresh or frozen)
- 45ml fresh lime juice
- to taste salt
- to taste freshly ground black pepper
- 2 large ripe avocados
- 120ml sour cream
- 15ml fresh lime juice
- 100g tortilla chips, crushed for topping
- 120g Mexican cheese blend, shredded
- 60ml fresh cilantro, chopped
- 1 lime lime, cut into wedges
Instructions
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Season 800g boneless with to taste salt and to taste freshly ground black pepper. Heat 30ml olive oil in a large Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Remove and set aside.
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In the same pot, add 1 large yellow onion and 1 large red bell pepper. Cook for 5 minutes until softened. Add 4 cloves garlic cloves and 1 medium jalapeño, cook for 1 minute until fragrant.
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Stir in 10ml ground cumin, 10ml chili powder, and 5ml smoked paprika, cooking for 30 seconds until aromatic. Add 400g can crushed tomatoes and cook for 3 minutes, stirring occasionally.
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Return chicken to the pot and add 1.2L low-sodium chicken broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes until chicken is cooked through.
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Remove chicken and shred with two forks. Return shredded chicken to the pot along with 400g can black beans and 200g corn kernels (fresh or frozen). Simmer for 10 minutes to heat through.
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Meanwhile, make the avocado cream by mashing 2 large ripe avocados with 120ml sour cream and 15ml fresh lime juice until smooth. Season with salt.
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Stir 45ml fresh lime juice into the soup and taste for seasoning, adjusting with to taste salt and to taste freshly ground black pepper as needed.
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Serve hot topped with a dollop of avocado cream, 100g tortilla chips, 120g Mexican cheese blend, and 60ml fresh cilantro. Provide 1 lime lime on the side.