Description
This incredibly flavorful Chicken Tortilla Soup is delicious any time of year but especially wonderful during those transitional weeks between seasons.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 3 8-inch corn tortillas, chopped into 1/2 inch pieces
- 1 small onion, chopped
- 2 large garlic cloves, finely chopped
- 1/2 teaspoon ground cumin
- 1 (14-ounce) can diced tomatoes, preferably fire-roasted
- 1 (14-ounce) can black beans, drained and rinsed
- 1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
- 1 carton Aneto Natural Chicken Broth
- 2 tablespoons fresh lime juice (from about 1 1/2–2 limes), plus 1 lime, cut into wedges
- Optional Garnishes: Sliced avocado, sliced radish, finely chopped cilantro, tortilla strips, shredded chihuahua cheese
Instructions
- Heat olive oil in a Dutch oven or large heavy-bottom pot over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer chicken thighs to a plate and set aside.
- Add tortillas and onion to pot and continue cooking until soft, about 5 minutes. Add garlic and cumin and cook for 3 minutes more.
- Add reserved chicken, diced tomatoes, black beans, chipotle chiles with adobo sauce and Aneto Natural Chicken Broth. Bring mixture to a boil then reduce heat to low.
- Simmer soup covered for at least 30 minutes or up to 1 hour.
- Prior to serving, remove chicken pieces to a plate and shred into small pieces using two forks. Return chicken to the pot. Add fresh lime juice and season soup with salt and pepper to taste.
- Serve with suggested garnishes as desired.
Keywords: Soup, Chicken Thighs, Chicken Tortilla Soup