Chipotle Chicken Tortilla Soup
The very definition of a soul-warming bowl that is full of rich broth, fragrant spices, juicy chicken, hearty black beans, and tender kernels of corn.
Ingredients
- 2 teaspoons extra-virgin olive or avocado oil
- 1/2 medium onion red, yellow, or sweet, chopped
- 2 Tablespoons tomato paste
- 1 Tablespoon adobo sauce optional
- 1 Tablespoon chili powder
- 2 teaspoons dried oregano Mexican oregano if you have it
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (28 ounce) can diced tomatoes fire-roasted if possible
- 4 cups low-sodium chicken or vegetable broth
- 2 cups shredded or diced cooked chicken such as rotisserie
- 1 (15 ounce) can black beans drained and rinsed
- 1 cup corn kernels canned or frozen
- lime juice or wedges, tortilla strips, avocado, sour cream, Cotija cheese, cilantro, etc. for serving
Instructions
- Warm the oil in a large stockpot or Dutch oven over medium-high heat. Add onion and cook for 2-3 minutes, until it begins to soften.2 teaspoons extra-virgin olive or avocado oil, 1/2 medium onion
- Stir in the tomato paste, adobo sauce if using, chili powder, oregano, garlic powder, cumin, and salt. Cook for about 1 minute, stirring well.2 Tablespoons tomato paste, 1 Tablespoon adobo sauce, 1 Tablespoon chili powder, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt
- Stir in the diced tomatoes, with all of their juices, and cook for 2-3 minutes, stirring occasionally. The liquid should reduce and thicken a bit.1 (28 ounce) can diced tomatoes
- Stir in the chicken broth and bring the mixture to a boil. Add the chicken, beans, and corn, then reduce heat to low. Simmer for 10-12 minutes.4 cups low-sodium chicken or vegetable broth, 2 cups shredded or diced cooked chicken, 1 (15 ounce) can black beans, 1 cup corn kernels
- Just before serving, stir in 1-2 teaspoons lime juice. Sample and season with more lime juice and salt to taste. Serve topped with tortilla strips, diced avocado, sour cream, Cotija, fresh cilantro, etc. Enjoy!lime juice or wedges, tortilla strips, avocado, sour cream, Cotija cheese, cilantro, etc.
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Notes
- Chicken Broth: Use low-sodium broth or chicken stock to make sure the soup is not too salty from the outset. Or simplify by using water + a bouillon paste such as Better Than Bouillon. The paste can just be added at the same time as the water; be sure the liquid comes to a full boil to be certain the paste has had time to dissolve.
- Adobo Sauce: This adds a ton of flavor so is definitely worth buying for this recipe—it’s found in the Mexican/Latino foods aisle of most grocery stores and is the liquid surrounding canned chipotle peppers. Just the sauce keeps for a really long time in the fridge if sealed tightly. If you don’t have any, though, leave it out and consider adding an extra pinch of dried chili powder to the seasoning mix—regular, ancho, chipotle, etc.
- Pairings: Add a big Mexican green salad and cornbread to make this part of a big meal.
- Topping Ideas: We consider fresh lime juice and/or wedges, diced avocado, and tortilla strips or crumbled chips the necessities. Nice extras include crumbled Cotija cheese, fresh cilantro, sour cream, and thinly-sliced jalapeno peppers.
- Make Ahead Tips: This soup is great for making ahead; just prepare it fully, cover the pot, and store in the fridge for up to 24 hours. When ready to serve, warm over medium heat, stirring occasionally, until wisps of steam rise from the surface.
- Storage. This soup keeps very well for 3-4 days in the fridge, making it terrific for meal prep. It can get a bit thicker after the second day or so, almost like a hybrid soup-chili consistency.
Nutrition Estimate
Calories: 270 kcal, Carbohydrates: 33 g, Protein: 24 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Cholesterol: 35 mg, Sodium: 1116 mg, Potassium: 649 mg, Fiber: 9 g, Sugar: 6 g, Vitamin A: 1064 IU, Vitamin C: 5 mg, Calcium: 98 mg, Iron: 4 mg