Chicken Tortilla Soup (AI Generated)

Smoky, brothy, loaded with toppings. One pot.

Prep: 10 min Cook: 30 min Serves: 6
chickensoupone-potweeknight

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 6 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Kosher salt and pepper
  • Juice of 1 lime

Toppings

  • Tortilla chips or strips
  • Avocado
  • Sour cream
  • Cilantro
  • Shredded cheese
  • Hot sauce

Instructions

  1. Heat oil in a large pot over medium heat. Add onion, cook 4 minutes.
  2. Add garlic and jalapeño, cook 1 minute.
  3. Add cumin, chili powder, paprika. Stir 30 seconds.
  4. Add tomatoes, broth, beans, and corn. Bring to a boil.
  5. Add chicken thighs whole. Reduce to a simmer, cover, cook 20 minutes.
  6. Remove chicken, shred with two forks, return to pot.
  7. Add lime juice, salt, pepper to taste.
  8. Serve with toppings piled on.

Notes

  • Chicken thighs are better than breasts here. They don’t dry out simmering in broth.
  • The toppings make this soup. Don’t skimp.