Chicken Tortilla Soup
A quick an easy recipe, for anyone, anywhere, & ready in just 30 min.
Serves 4
If you’re running low on time, but want something quick, easy, & full of flavor then this recipe is for you!
Some notes about the recipe:
If you have more time, let the chicken marinate for up to 3 hours.
If you don’t have the garlic citrus seasoning blend from trader Joe’s, then replace with:
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp oregano
When making soups or other sauces, it is best to have the stock already warm. This speeds up the cooking process immensely in a number of ways!
When cooking the chicken in the stock, NEVER let it boil! This was something I did not know was a bad thing. Have you ever had chicken thats super dry and stringy even though you cooked it in liquid? And you wonder how thats even possible? I could dive into the science behind why this happens, but basically boiling chicken causes it to cook to quickly and it becomes tough, dry, and stringy. Let your chicken simmer for about 12 minutes then TAKE IT OUT of the pot before you boil the orzo. Yes you will actually remove the chicken and let it rest while you finish the soup.
Allowing the chicken to rest also lets the meat to relax and give you better texture and flavor. Cut it into bite size pieces and add it back into the soup once everything has cooked. Finish with salt, pepper, lime juice and lime zest.
This recipe is also super easy to freeze and save for later! Last up to 6 months frozen.
Chicken Tortilla Soup
Prep Time: 10 min Cook Time: 20 in Total Time: 30 min
Serves 4
Ingredients:
1 pack chicken thighs (~5 thighs)
2 tbsp Cuban Style Citrusy Garlic Seasoning Blend (if don’t have see note*)
1 tbsp Paprika
1 tbsp Chili powder
1-2 Limes, zested & juiced
1 yellow onion, diced, rinsed
6 cloves garlic minced
1 can black beans
2 cups frozen corn
1 can diced tomatoes
2 quarts chicken stock
Salt & pepper
~1 tbsp Olive oil
1 Avocado, sliced
Tortilla Chips, as needed
Additions:
Cheddar Cheese
Sour Cream
Large Pot or Dutch Oven
Prep Work:
Marinate the chicken with oil, chili powder, paprika, lime, & citrusy garlic seasoning. If you don’t have the seasoning from Trader Joe’s, then replace with other seasonings. (see note*) If you have more time, marinate the chicken for up to 3 hours.
Place out all other ingredients, cut the onion & mince the garlic.
Rinse the black beans well in a colander & set out measured corn to begin to thaw.
Directions:
Place pot or dutch oven on stove and turn to med heat and add olive oil. Add onion and begin to sauté, ~2-3 min. Once onions are translucent, add garlic and sauté for 2 more min. Add the corn and ~1 tsp salt and sauté till water has dissolved.
Add the chicken and canned tomatoes to the pot and heat for 1-2 min. Then add the chicken stock (warmed). Turn the heat to high and bring to a simmer. Cook the thighs about 10-12 min or till 158°F internal temp. Remove the chicken and let rest on a cutting board for about 10 min.
Turn the soup on low and add the black beans. Allow to cook for 5 minutes. Cut the chicken into bite size pieces and put back into pot and remove from heat. Add lime juice & zest to the pot and adjust salt and pepper as needed.
Serve and enjoy!
