Description
This creamy chicken tortilla soup is a comforting and flavorful meal perfect for any day. It combines tender, seasoned chicken thighs with fire-roasted tomatoes, green chilies, black beans, and a touch of cream for richness. Served with crispy, homemade tortilla strips, fresh avocado, sharp cheddar, and a squeeze of lime, it offers a delightful balance of smoky, tangy, and creamy flavors in every hearty bowl.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs (boneless skinless)
- 3 teaspoons kosher salt (plus more to taste)
- 2 teaspoons cumin
- ½ teaspoon chipotle powder
- 2 teaspoons smoked paprika
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 29 ounces fire roasted diced tomatoes (2 – 14.5 ounce cans)
- 4 ounces green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 15 ½ ounces black beans (drained and rinsed)
- ½ cup heavy cream
- ½ cup cilantro (chopped plus more for serving)
Toppings
- ½ cup sour cream
- ½ cup sharp cheddar cheese (shredded)
- 1 avocado (sliced)
- ½ lime (cut into wedges)
- ½ jalapeno (seeded and finely sliced – optional)
Tortilla Strips
- 4 corn tortillas (cut into strips)
- Non-stick avocado oil cooking spray
- ¼ teaspoon kosher salt (or more to taste)
- ¼ lime (juiced)
Instructions
- Prepare the seasoning and chicken: In a small bowl, mix the kosher salt, cumin, chipotle powder, and smoked paprika. Season the boneless skinless chicken thighs evenly on both sides with the spice mixture.
- Sear the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 2-3 minutes per side until nicely browned. Remove the chicken to a plate and set aside.
- Sauté onions and garlic: Lower the heat to medium-low in the same pot. Add the diced onions and cook for about 3 minutes, stirring frequently. Add the minced garlic and cook for 1 more minute until fragrant.
- Add liquids and simmer: Stir in fire roasted tomatoes, green chilies, lime juice, chicken thighs with their juices, and chicken broth. Season to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked.
- Shred chicken and add beans: Remove chicken from the pot onto a plate and shred it using two forks. Return shredded chicken to the pot along with drained and rinsed black beans and heavy cream. Stir well and simmer for an additional 3-5 minutes to warm through.
- Add cilantro and finish soup: Remove the pot from heat, add chopped cilantro, and stir to combine.
- Make crispy tortilla strips: While the soup simmers, preheat the oven to 375°F (190°C). Cut corn tortillas into thin strips. Spray them generously with non-stick avocado oil cooking spray and toss to coat evenly. Spread strips in a single layer on a parchment-lined baking sheet. Bake for 5-6 minutes, checking at 5 minutes to prevent burning. Once crispy and lightly browned, remove strips and season immediately with kosher salt and lime juice. Set aside.
- Serve the soup: Ladle the soup into bowls and top with sour cream, shredded sharp cheddar cheese, avocado slices, crispy tortilla strips, lime wedges, and extra cilantro. Optionally add thinly sliced jalapeno for some heat.
Notes
- Use boneless skinless chicken thighs for tenderness and flavor; breast can be substituted but may dry out.
- Adjust chipotle powder to control the level of smoky heat in the soup.
- For a spicier soup, include the optional jalapeno slices as a topping.
- Make sure to watch the tortilla strips closely in the oven to prevent burning—they can crisp up quickly.
- This soup can be made ahead; just keep the tortilla strips separate to maintain their crispiness.
- Leftover soup stores well refrigerated for up to 4 days and freezes for up to 2 months.
