This Chicken Tortilla Soup has tons of flavor, with corn, black beans, green chiles, and plenty of spicy smoky chile flavor. Finish with melted cheese and crunchy tortilla chips for a delicious meal!
Heat 1 tablespoon of olive oil in a large soup pot set over medium high heat.
Season the chicken breasts generously with salt and pepper, then sear in the pan for about 2-3 minutes on each side, until golden brown on both sides, but not cooked through.
Remove the chicken to a plate, then add the chopped onion, 1/8 tsp salt, and the remaining tablespoon of olive oil. Turn the heat down to medium, and cook for about 5 minutes, until the onions have softened.
Add the garlic, and cook for 1 minute, until fragrant.
Add the cumin, chipotle, oregano, and coriander, and cook for another minute.
Add the corn, beans, tomato paste, diced tomatoes, diced green chiles, chicken broth, and reserved chicken breasts. Bring the soup up to a boil, then reduce to a simmer.
Cover the pot with a lid, turn the heat all the way down to low, and simmer gently for 15 minutes, until the chicken breast is cooked through to 165F.
Remove the chicken breasts to a board, and shred with two forks. Return the shredded chicken to the soup.
Taste the soup and make any necessary seasoning adjustments, then serve with desired toppings. Enjoy!
Notes
*You may also use butter, lard, or any desired cooking fat. Animal fats like butter, lard, and duck fat have the best flavor.**You may swap in the same amount of boneless, skinless chicken thighs if you prefer dark meat. The preparation will be exactly the same.***You may also use canned corn or fresh corn kernels cut from the cob. Cook time and preparation will be exactly the same.Storing leftovers: Let the soup cool at room temperature for 20 minutes after removing from the stove, to let much of the heat dissipate. Then transfer to an airtight container and keep in the fridge for up to 7 days.Freezing: Cool it in the fridge first, then freeze for up to 3 months. The liquid will expand as it freezes, so make sure to leave a little extra room in the container for this.Reheating: Both the microwave and the stovetop will work. Microwave in 30 second intervals until warmed through, or place in a saucepan over medium heat for about 5 minutes, until warmed through.Crockpot Option: You can adapt this recipe by putting all the ingredients in a slow cooker, and cooking for 8 hours on low. The flavor is not as good as on the stove, because you don’t get the flavors from the sear and browning, but it’s still flavorful.Using Rotisserie or leftover chicken: If you prefer, you can skip the searing and instead just add leftover shredded rotisserie chicken toward the end.