Chicken Tortilla Soup

Even though I love Mexican food, it can be hard to find healthy options when we go to a Mexican restaurant.  I love munching on the heaping basket of salty, crunchy chips and homemade salsa.  I love the melted, gooey queso that blankets a taco.  I love a homemade sangria and I don't even get me started on fresh guacamole.  Seriously - once I start eating guac, I can't stop.  I love all of that but let's face it - it doesn't love me back.  

My inner child wants me to order a cheesy, chicken wrapped burrito but the healthy me searches the menu for something healthier.  My favorite Mexican restaurant actually offers more healthy options than most Mexican restaurants.  They have salads with grilled shrimp, chicken and vegetables.  They offer fish tacos and they make the most delicious chicken tortilla soup.  Their simple tortilla soup is loaded with chicken and avocado and with a squeeze of fresh lime - it's soup perfection.  

My chicken tortilla soup is quite a bit different than the clear, broth based soup that I enjoy at the restaurant but I decided to create a tortilla soup loaded with rich, earthy spices like cumin, coriander, chili powder, paprika and oregano.  I tossed in a few vegetables, some black beans for added protein and a diced jalapeno for heat and voila - a perfect Chicken Tortilla Soup.  

Top this beautiful bowl of deliciousness with whatever you like.  Sliced jalapeno, sour cream, green onions, cheese, avocado, lime wedges, tortilla strips and cilantro are all good options.  Serve toppings on the side so everyone can customize their own bowl and you will have a table full of happy soup eaters.  

Chicken Tortilla Soup
1 1/2 pounds boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
2 Tablespoons olive oil
1 cup chopped white onion
2 cloves minced garlic
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 Tablespoon chopped jalapeno
1/2 cup tomato paste
3/4 cup red bell pepper
1 cup frozen corn
1 cup black beans
14.5 ounce can fire roasted tomatoes
4 cups chicken broth
1 cup water
1 1/2 teaspoons oregano
6 corn tortillas, cut into 1/4" strips
1 Tablespoon lime juice

Season chicken with salt, pepper and paprika.  Heat 1 T. oil in dutch oven.  Add chicken and cook until browned.

Flip and cook chicken until cooked through and temperature reaches 165.  Transfer chicken to a plate to cool.

Heat 1 T. oil in pot.  Add onion and garlic and saute for 1 minute. 

Add cumin, coriander, chili powder and 1 t. paprika. Cook 30 seconds. 

Add jalapeno, bell pepper and corn and cook 1 more minute. 

Stir in tomato paste and cook 1 minute. 

​Stir in beans, tomatoes, chicken stock, oregano, salt and 1 cup tortilla strips.  Cut chicken into bite size pieces and add to pot. 

​Bring to a boil.  Reduce heat and simmer 15 minutes.  Stir in lime juice.  Spoon into bowls. 

Serve with additional tortilla strips.

I am definitely in the soup groove lately.  In the last two weeks, I've made roasted butternut squash soup, homemade ramen soup, chicken noodle soup and now chicken tortilla soup.  A warm bowl of delicious this soup is so satisfying on a cool winter evening and I love warming up a bowl of hearty and nutritious soup for a quick and easy lunch.  

Ciao!

Click here for a printable version of this recipe