I know this guy that keeps talking about soups and how much he dislikes the cold winter, even though it isn't even winter yet, but every time you turn around he's making some kind of soup to warm his bones. OK, fine, that guy is ME. I admit it. I think I have a soup disorder. I am ALWAYS nice to the Soup Nazi because I can't go without my soup.
Especially when the soup is super thick and meaty and chunky with loads of chicken and black beans and avocado and crispsy tortilla strips and jalapeno peppers and all sorts of awesome seasoning. Pshew! Gotta catch my breath. I'm all crazy hungry for this soup again. Should have made a bigger batch. When the temperatures start to dip down into the 20s and 30s, you gotta go the soup route, though realistically, this type of soup will make for a satisfying meal any time of year. It will certainly fill your belly.
It's also pretty darned easy to make. Like any one pot meal, it's really just tossing ingredients into the pot and letting them do their thing. Cook the chicken first then remove it and shred it up with a couple forks. Add in the vegetables and cook them down a bit, then pour in the broth with half the tortilla strips, black beans and seasonings and let those flavors mingle. The tortilla strips will thicken the soup up a bit, making it even heartier. Be sure to save the other half of the tortilla strips for your topping. You'll enjoy the crunch, but it also looks cool!
Patty's Perspective: This is more of a rustic style of the chicken tortilla soup you might find in restaurants, which is more creamy. This is a healthier version that you can just gobble up. It's always fun when we try different variations of certain types of dishes. There are so many ways you can go with all of these ingredients.
Chicken Tortilla Soup
- 2 large chicken breasts
- Salt and pepper to taste
- Olive oil
- 3-4 jalapeno peppers, chopped (if you want some REAL heat, add in a chopped scorpion pepper)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 large tomatoes, chopped
- ½ cup corn – frozen is OK
- 3 teaspoons chili powder – I used a combination of ancho and Spanish paprika
- 1 teaspoon cumin
- 3 cups chicken broth
- 1 can black beans, drained
- 2 tablespoons chopped cilantro + more for serving
- 6 corn tortillas, cut into strips
- Diced avocado for serving
- Heat a large pan to medium heat and add olive oil. Season chicken with salt and pepper and set into the pan. Cook 4-5 minutes per side, or until chicken is cooked through. Remove chicken and set aside.
- Shred the chicken with forks when it is cool enough to handle.
- Add a bit more oil along with peppers and onion. Cook 5-6 minutes, until softened.
- Add garlic and cook another minute, stirring.
- Add tomato, corn, and seasonings. Stir.
- Add broth, black beans and cilantro. Bring to a quick boil.
- Reduce heat to simmer and add half of the tortilla strips along with the shredded chicken. Stir and simmer about 30 minutes.
- While the soup is cooking, toast the rest of the tortilla strips.
- Serve the soup into bowls and top with diced avocado and toasted tortilla strips. You can also add onion, green onion, pico, crema/sour cream or shredded cheese if you’d like!