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Chicken Tortilla Soup Recipe

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4 from 7 reviews

This Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired dish featuring tender shredded chicken, black beans, fire-roasted tomatoes, and a blend of spices simmered in a rich broth. Enhanced with coconut cream for a subtle creaminess and perfect for topping with classic garnishes like shredded cheese, avocado, jalapeños, cilantro, sour cream, and crunchy tortilla chips.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 zucchini, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 14 ounce can black beans
  • 14 ounce can fire roasted tomatoes
  • 2 4-ounce cans green chilies
  • ¼ cup coconut cream

Protein

  • 1 pound chicken breast, boneless, skinless (uncooked)

Optional Toppings

  • Shredded cheese
  • Avocado slices
  • Sliced jalapeño
  • Cilantro
  • Sour cream
  • Tortilla chips

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  2. Add Vegetables and Spices: Stir in the diced zucchini. Sprinkle ground cumin, chili powder, salt, and pepper over the veggies, making sure to coat them evenly. Cook for 2-3 minutes to allow the spices to bloom.
  3. Incorporate Tomato Paste: Add the tomato paste to the pot and mix thoroughly with the vegetables and spices.
  4. Add Main Ingredients: Place the whole chicken breasts into the pot, then add the canned black beans (with liquid drained), fire-roasted tomatoes, green chilies, and chicken broth. Stir to combine everything evenly.
  5. Simmer and Cook Chicken: Bring the soup to a boil, then reduce heat to low and let it simmer for 15-20 minutes, or until the chicken is fully cooked to an internal temperature of 165°F (74°C).
  6. Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup and stir well to distribute evenly.
  7. Add Coconut Cream: Pour in the coconut cream and stir until it is fully blended, adding a smooth, creamy texture to the soup.
  8. Serve: Ladle the soup into bowls and top with desired garnishes such as shredded cheese, avocado slices, sliced jalapeño, fresh cilantro, sour cream, and crunchy tortilla chips for added texture and flavor.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
  • Coconut cream adds a rich creaminess but can be substituted with heavy cream or sour cream if preferred.
  • Adjust spice levels by modifying the amount of chili powder and jalapeño garnish.
  • For a thicker soup, mash some of the beans before adding them or reduce the broth slightly during simmering.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/chicken-tortilla-soup-recipe/