This quick and easy best ever chicken tortilla soup recipe is healthy, absolutely bursting with bold Mexican flavors, and 100 percent crave-able. This soup will become a must-make in your house!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:6people
Ingredients
2boneless skinless chicken breasts
2teaspoonschili powder, divided
1teaspoongarlic powder, divided
2teaspoonscumin, divided
1teaspoonbrown sugar
salt and pepper, to taste
2tablespoonsolive oil
2ears of corn on the cob
8cups chicken broth
115-ounce can diced tomatoes and green chiles
215-ounce cans fire roasted tomateos
115-ounce can black beans or pinto beans, drained
juice of 2 limes, about 2 tablespoons
1medium onion, diced
1-2jalapenos, seeded and diced
3teaspoonsminced garlic
1bunch cilantro, roughly chopped
tortilla strips, sour cream, avocado, for topping
Instructions
Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside.
While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob.
In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices.
Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.
Notes
Control the heat by adjusting the amount of jalapenos in this recipe.