Chicken Tortilla Soup
Chicken Tortilla Soup
Chicken Tortilla Soup
Chicken Tortilla Soup

Chicken Tortilla Soup

David Venable

Have you ever wondered what spices and ingredients you need to make a really authentic Mexican soup? Here you are. De nada!

Chicken

  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/8 tsp cayenne
  • 1/2 tsp kosher salt
  • 1 Tbsp extra-virgin olive oil
  • 4 boneless, skinless chicken breasts

Directions

Preheat the oven to 375°F.

Soup

  • 4 cloves garlic, minced
  • 1 large onion, cut into small dice
  • 1 red bell pepper, cut into small dice
  • 1 green bell pepper, cut into small dice
  • 1 jalapeño, seeded and minced
  • 2 canned chipotle peppers in adobo sauce, minced
  • 1 (28-oz) can petite diced tomatoes
  • 4 cups chicken broth
  • 1 cup frozen corn kernels
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1-1/2 cups coarsely chopped fresh cilantro leaves
  • 1 (19-oz) can red kidney beans, drained and rinsed
  • 2 Tbsp coarsely ground cornmeal
  • 2 Tbsp fresh lime juice
  • Shredded Monterey Jack, crushed corn tortilla chips, chopped avocado, sour cream, and lime wedges

Directions

To make the chicken, combine the paprika, oregano, cumin, chili powder, cayenne, salt, and olive oil in a bowl to make a paste. Rub the chicken breasts generously with the paste and place in a baking dish. Roast the chicken until completely cooked through, about 20 minutes. When it is cool enough to handle, shred or dice the chicken.
To make the soup, put the shredded chicken, garlic, onion, red bell pepper, green bell pepper, jalapeño, chipotles, diced tomatoes, chicken broth, corn, oregano, cumin, chili powder, kidney beans, cornmeal, and lime juice in the slow cooker. Cover and cook on high for 3-1/2 hours. When finished, stir in the cilantro. Ladle the soup into bowls and serve accompanied by the cheese, tortilla chips, avocado, sour cream, and lime wedges.

Cook's Notes

Leftover chipotle in adobo can be easily frozen for later use. Just place the individual peppers (with a little adobo sauce) in small plastic bags and freeze.

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