Chicken Tortilla Soup
This perfect marriage of flavors and textures, with hearty chicken thighs, salty crispy chips, a plethora of herbs, spices, legumes, and vegetables, this tortilla soup comes together in under an hour.
Servings 4 people
Ingredients
- 5 boneless skinless chicken thighs excess fat cut off
- 1 sazón packet con cilantro y achiote is preferred
- 1 medium onion small diced
- 1 green bell pepper diced
- 1/4 tsp chili flakes add 1/2 for more heat
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 can black beans juice and all
- 1 can sweet corn or sub out with 1 1/2 cups of frozen corn
- 1 10.5oz can cream of chicken soup
- 1/2 cup cilantro chopped
- 7 cups chicken broth
- olive oil
Toppings
- tortilla chips
- tomatoes
- cilantro
- cheese cotija, cheddar, or Mexican blend
- avocado
Instructions
- In a bowl, season the chicken with half a packet of sazón and one tablespoon of olive oil. Toss to coat thoroughly. Save the remaining packet on the side for the soup.
- In your soup pot over medium heat, drizzle a tablespoon of olive oil. Once hot, place the chicken in and sear for 2-3minutes on each side. The chicken will not be fully cooked at this point, and that's okay. Remove it from the pot and place it in a clean bowl
- Reduce the heat to medium-low and add the diced onions, bell pepper, optional chili flakes, and a heavy pinch of salt approx. 1/4 tsp. Cook for 3-4 minutes until they begin to soften. Throw in the garlic and cook for another 2 minutes. Add the tomato paste and cook for an additional 2-3 minutes.
- Add the beans, corn, cream of chicken, remaining sazon, and chopped cilantro.
- Add the broth and mix to combine. Return the chicken along with the juices that pooled in the bottom of the bowl. Salt to taste, I add approx. 1/2- 1 tsp of kosher salt (mortons) but depending on the broth you are using you might salt more or less. Place a lid on the pot, bring it to a simmer, and let it simmer on low for 30 minutes.
- After 30 minutes remove the chicken and shred on a cutting board or in a stand mixer. Return the shredded chicken to the pot. Serve with desired toppings and a ton of tortilla chips.