18 Spicy Chilis Chicken Tortilla Soup Delicious Recipes

Name: 18 Spicy Chilis Chicken Tortilla Soup Delicious Recipes
Ingredients: – Olive oil – 2 tbsp – Yellow onion – 1 medium, diced – Garlic – 4 cloves, minced – Boneless, skinless chicken breasts – 1 lb, cubed – Chili powder – 2 tbsp – Cumin – 1 tsp – Crushed tomatoes – 1 (14.5 oz) can – Chicken broth – 4 cups – Black beans – 1 (15 oz) can, drained and rinsed – Corn kernels – 1 cup – Lime – 1, juiced – Salt – 1 tsp – Black pepper – ½ tsp – Tortilla chips – 2 cups, crushed – Avocado – 1, diced – Cilantro – ¼ cup, chopped – Shredded Monterey Jack cheese – 1 cup; – Chicken breast – 1 lb – Olive oil – 2 tbsp – Onion – 1, diced – Garlic – 3 cloves, minced – Green chilis – 1 (4 oz) can – Chicken broth – 4 cups – Canned corn – 1 cup – Canned black beans – 1 cup, rinsed – Heavy cream – ½ cup – Cumin – 1 tsp – Salt – 1 tsp – Tortilla chips – for serving – Cilantro – for garnish; – Olive oil – 1 tbsp – Onion – 1 cup, diced – Garlic – 3 cloves, minced – Chicken breast – 1 lb, cubed – Chicken broth – 4 cups – Diced tomatoes – 1 (14.5 oz) can – Chili powder – 1 tbsp – Cumin – 1 tsp – Salt – 1 tsp – Black pepper – ½ tsp – Corn tortillas – 4, cut into strips – Avocado – 1, diced – Lime – 1, juiced – Cilantro – ¼ cup, chopped; – Chicken breasts – 1.5 lbs – Canned diced tomatoes – 1 (14.5 oz) can – Canned black beans – 1 (15 oz) can, drained and rinsed – Canned corn – 1 (15 oz) can, drained – Chicken broth – 4 cups – Green chilis – 1 (4 oz) can, diced – Onion – 1 medium, diced – Garlic – 3 cloves, minced – Chili powder – 2 tbsp – Cumin – 1 tbsp – Salt – 1 tsp – Black pepper – ½ tsp – Lime – 1, juiced – Tortilla chips – for serving – Shredded cheese – for serving – Avocado – for serving; – Chicken breast – 1 lb – Olive oil – 2 tbsp – Yellow onion – 1, diced – Garlic – 3 cloves, minced – Chicken broth – 6 cups – Canned diced tomatoes – 1 (14.5 oz) can – Canned black beans – 1 (15 oz) can, rinsed and drained – Canned corn – 1 (15 oz) can, drained – Chili powder – 2 tsp – Ground cumin – 1 tsp – Salt – 1 tsp – Black pepper – ½ tsp – Lime – 1, juiced – Tortilla chips – for serving – Shredded Monterey Jack cheese – 1 cup – Fresh cilantro – ¼ cup, chopped – Avocado – 1, diced; – Olive oil – 2 tbsp – Boneless chicken breasts – 1½ lbs – Yellow onion – 1 large – Garlic cloves – 4 – Chipotle peppers in adobo sauce – 2 peppers – Canned diced tomatoes – 1 (28-oz) can – Chicken broth – 6 cups – Ground cumin – 2 tsp – Salt – 1 tsp – Black pepper – ½ tsp – Corn tortillas – 6 – Lime – 1 – Fresh cilantro – ¼ cup; – Olive oil – 2 tbsp – Boneless, skinless chicken breasts – 1 lb – Yellow onion – 1, diced – Garlic – 3 cloves, minced – Chicken broth – 4 cups – Canned diced tomatoes – 1 (14.5 oz) can – Canned corn – 1 (15 oz) can, drained – Chili powder – 1 tbsp – Ground cumin – 1 tsp – Salt – 1 tsp – Black pepper – ½ tsp – Corn tortillas – 4, cut into strips – Lime – 1, cut into wedges – Fresh cilantro – ¼ cup, chopped – Shredded Monterey Jack cheese – 1 cup; – Olive oil – 1 tbsp – Onion – 1, diced – Garlic – 3 cloves, minced – Chicken breast – 1 lb, cubed – Chicken broth – 4 cups – Diced tomatoes – 1 (14.5 oz) can – Green chiles – 1 (4 oz) can – Chili powder – 1 tbsp – Cumin – 1 tsp – Shredded cheddar cheese – 1 cup – Tortilla chips – for serving – Lime – 1, cut into wedges; – Olive oil – 2 tbsp – Yellow onion – 1, diced – Garlic – 4 cloves, minced – Chicken broth – 6 cups – Canned diced tomatoes – 1 (14.5 oz) can – Canned green chiles – 1 (4 oz) can – Chili powder – 2 tbsp – Ground cumin – 1 tsp – Dried oregano – 1 tsp – Boneless, skinless chicken breasts – 1 lb – Salt – 1 tsp – Black pepper – ½ tsp – Corn tortillas – 6, cut into ¼-inch strips – Fresh cilantro – ½ cup, chopped – Lime – 1, cut into wedges – Avocado – 1, diced – Shredded Monterey Jack cheese – 1 cup; – Chicken breast – 1 lb – Olive oil – 2 tbsp – Onion – 1, diced – Garlic – 3 cloves, minced – Jalapeño – 1, seeded and minced – Chicken broth – 4 cups – Canned diced tomatoes – 1 (14.5 oz) can – Canned black beans – 1 (15 oz) can, rinsed and drained – Canned corn – 1 (15 oz) can, drained – Ground cumin – 1 tsp – Chili powder – 1 tsp – Salt – 1 tsp – Corn tortillas – 4, cut into ¼-inch strips – Shredded Monterey Jack cheese – 1 cup – Fresh cilantro – ¼ cup, chopped – Lime – 1, cut into wedges; – Chicken breast – 1 lb – Olive oil – 2 tbsp – Onion – 1, diced – Garlic – 3 cloves, minced – Chicken broth – 4 cups – Diced tomatoes – 1 (14.5 oz) can – Black beans – 1 (15 oz) can, rinsed – Corn – 1 cup – Chili powder – 2 tsp – Cumin – 1 tsp – Salt – 1 tsp – Black pepper – ½ tsp – Tortilla chips – 2 cups, crushed – Sour cream – ½ cup – Cilantro – ¼ cup, chopped; Chicken breast – 1 lb; Vegetable oil – 2 tbsp; Yellow onion – 1 medium, diced; Garlic – 3 cloves, minced; Chicken broth – 4 cups; Canned diced tomatoes – 1 (14.5 oz) can; Canned black beans – 1 (15 oz) can, rinsed and drained; Canned corn – 1 (15 oz) can, drained; Chili powder – 2 tbsp; Cumin – 1 tsp; Salt – 1 tsp; Corn tortillas – 4 (6-inch); Shredded cheddar cheese – 1 cup; Fresh cilantro – ¼ cup, chopped; – Roma tomatoes – 1 lb – Olive oil – 2 tbsp – Yellow onion – 1, diced – Garlic cloves – 3, minced – Chicken broth – 4 cups – Cooked shredded chicken – 2 cups – Canned black beans – 1 (15 oz) can, drained and rinsed – Canned corn – 1 cup, drained – Chili powder – 1 tbsp – Ground cumin – 1 tsp – Salt – 1 tsp – Corn tortillas – 4, cut into strips – Avocado – 1, sliced – Fresh cilantro – ¼ cup, chopped – Lime – 1, cut into wedges; Boneless, skinless chicken breasts – 1 lb; Olive oil – 2 tbsp; Yellow onion – 1 medium, diced; Garlic – 3 cloves, minced

frommusteatfood.com musteatfood.com/smoked-chicken-recipes

Ingredients

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. 2. Add diced onion and cook, stirring frequently, until translucent and slightly golden, 5–7 minutes. 3. Stir in minced garlic and cook until fragrant, 30 seconds—watch closely to prevent burning. 4. Add cubed chicken, chili powder, and cumin, tossing to coat evenly. 5. Cook chicken until no longer pink on the outside, 4–5 minutes, stirring occasionally. 6. Pour in crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor. 7. Bring mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes. 8. Stir in black beans and corn kernels, simmering for an additional 10 minutes to meld flavors. 9. Remove pot from heat and stir in lime juice, salt, and black pepper. 10. Ladle soup into bowls and top with crushed tortilla chips, diced avocado, chopped cilantro, and shredded Monterey Jack cheese.
Zesty lime brightens the rich, smoky broth, while the tortilla chips add a satisfying crunch that softens into the soup. For a fun twist, serve it with extra lime wedges and a dollop of sour cream to balance the heat—it’s cozy enough for a weeknight but impressive for guests.
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1. Dice the chicken breast into 1-inch pieces. 2. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes. 3. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until no longer pink. 4. Add the diced onion and minced garlic, cooking for 3 minutes until fragrant. 5. Stir in the green chilis, chicken broth, canned corn, rinsed black beans, cumin, and salt. 6. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes. 7. Pour in the heavy cream and stir until fully incorporated. 8. Simmer for an additional 5 minutes to thicken slightly. 9. Ladle the soup into bowls and top with crushed tortilla chips and fresh cilantro. 10. Serve immediately while hot.
Mouthwatering and velvety, this soup balances heat from the chilis with the cool creaminess. The tortilla chips add a satisfying crunch—try crumbling them right in or serving extra on the side for dipping.
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1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute. 2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened. 3. Stir in minced garlic and cook for 30 seconds until fragrant—tip: don’t let it burn to avoid bitterness. 4. Add cubed chicken breast and cook for 6–8 minutes, turning pieces until browned on all sides. 5. Pour in chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. 6. Stir in chili powder, cumin, salt, and black pepper until fully combined. 7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes—tip: simmering melds the flavors without overcooking the chicken. 8. While the soup simmers, preheat oven to 400°F and line a baking sheet with parchment paper. 9. Spread tortilla strips on the baking sheet in a single layer and bake for 8–10 minutes, flipping halfway, until golden and crispy—tip: watch closely to prevent burning for perfect crunch. 10. Remove soup from heat and stir in lime juice. 11. Ladle soup into bowls and top with diced avocado, baked tortilla strips, and chopped cilantro. A velvety broth coats tender chicken with a smoky chili kick, while the avocado adds cool creaminess. Serve it with extra lime wedges for a zesty punch, or crush the tortilla strips right into the soup for an irresistible texture mash-up.
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1. Place 1.5 lbs of chicken breasts in the bottom of a 6-quart slow cooker. 2. Add 1 can of diced tomatoes, 1 can of drained and rinsed black beans, and 1 can of drained corn over the chicken. 3. Pour in 4 cups of chicken broth. 4. Stir in 1 diced onion, 3 minced garlic cloves, 1 can of diced green chilis, 2 tbsp of chili powder, 1 tbsp of cumin, 1 tsp of salt, and ½ tsp of black pepper until well combined. 5. Cover the slow cooker and cook on low heat for 4 hours, checking that the chicken is fully cooked and shreds easily with a fork. 6. Remove the chicken from the slow cooker and shred it using two forks on a cutting board. 7. Return the shredded chicken to the slow cooker and stir to incorporate. 8. Stir in the juice of 1 lime just before serving. 9. Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, and sliced avocado. Enjoy the rich, smoky broth that’s packed with tender chicken and hearty beans. The lime adds a bright zing that cuts through the warmth of the spices, making each spoonful perfectly balanced. Serve it with extra chips for dipping or a dollop of sour cream to cool things down.
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1. Heat olive oil in a large pot over medium-high heat. 2. Add diced onion and cook for 3–4 minutes until translucent, stirring occasionally. 3. Stir in minced garlic and cook for 30 seconds until fragrant. 4. Pour in chicken broth, diced tomatoes, black beans, and corn. 5. Season with chili powder, cumin, salt, and black pepper. 6. Add whole chicken breast to the pot—this keeps it juicy and easy to shred later. 7. Bring soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes. 8. Remove chicken breast with tongs and shred it using two forks on a cutting board. 9. Return shredded chicken to the pot. 10. Stir in lime juice just before serving—it brightens all the flavors. 11. Ladle soup into bowls and top with crushed tortilla chips, shredded cheese, cilantro, and diced avocado.
Every spoonful delivers tender chicken, creamy beans, and a smoky broth with just the right kick. Pile on extra toppings for crunch, or stir in a dollop of sour cream to mellow the heat. Leftovers taste even better the next day as the spices meld together.
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1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. 2. Add chicken breasts and cook for 5 minutes per side until golden brown (they won’t be fully cooked yet). 3. Remove chicken to a plate and set aside—it’ll finish cooking in the broth later. 4. Add diced onion to the same pot and cook for 4 minutes until translucent, scraping up the browned bits from the chicken. 5. Add minced garlic and cook for 1 minute until fragrant. 6. Stir in chopped chipotle peppers, diced tomatoes with their juices, chicken broth, cumin, salt, and black pepper. 7. Bring to a boil, then reduce heat to maintain a gentle simmer. 8. Shred the partially cooked chicken using two forks and return it to the pot. 9. Simmer uncovered for 20 minutes to allow flavors to meld—the chicken will become tender and fully cooked. 10. While soup simmers, cut tortillas into ¼-inch strips. 11. Heat ½ inch of oil in a small skillet to 350°F (test with a tortilla strip—it should sizzle immediately). 12. Fry tortilla strips in batches for 1-2 minutes until golden and crisp, draining on paper towels. 13. Remove soup from heat and stir in juice from half the lime. 14. Ladle soup into bowls and top with fried tortilla strips, remaining lime wedges, and chopped cilantro.
Vibrant orange broth hugs tender shredded chicken while crispy tortilla strips add essential crunch. The smoky chipotle heat builds gradually, perfectly balanced by that final squeeze of fresh lime. Serve it with extra lime wedges for squeezing and extra tortilla strips for dipping—this soup only gets better as the flavors mingle overnight.
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1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute. 2. Add chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. 3. Remove chicken, set aside on a plate, and shred with two forks once cool enough to handle. 4. In the same pot, add diced onion and sauté for 3–4 minutes until translucent. 5. Stir in minced garlic and cook for 30 seconds until fragrant. 6. Pour in chicken broth and diced tomatoes with their juices, scraping the bottom to lift any browned bits for extra flavor. 7. Add drained corn, chili powder, cumin, salt, and black pepper, then bring to a boil. 8. Reduce heat to low, simmer uncovered for 10 minutes to let flavors meld. 9. While soup simmers, fry tortilla strips in a separate skillet with 1 tbsp olive oil over medium heat for 2–3 minutes until crispy, then drain on paper towels. 10. Return shredded chicken to the pot and simmer for 2 more minutes to warm through. 11. Ladle soup into bowls and top with crispy tortilla strips, shredded cheese, cilantro, and a squeeze of lime.
Now, dig into a bowl where the tender chicken and sweet corn swim in a smoky, slightly spicy broth. The crispy tortilla strips add a satisfying crunch, while the melty cheese and fresh lime brighten every bite—try serving it with extra lime wedges for a zesty twist or scooping it up with warm tortillas on the side.
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1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute. 2. Add diced onion and cook, stirring frequently, until translucent, about 5 minutes. 3. Stir in minced garlic and cook until fragrant, about 30 seconds. 4. Add cubed chicken breast and cook until no longer pink on the outside, about 4-5 minutes. 5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor. 6. Add diced tomatoes (with juices), green chiles (undrained), chili powder, and cumin. 7. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes to let flavors meld. 8. Remove pot from heat and stir in shredded cheddar cheese until fully melted and incorporated. 9. Ladle soup into bowls and top with crushed tortilla chips and a squeeze of fresh lime juice.
Nothing beats the creamy, cheesy broth studded with tender chicken and a gentle kick from the chiles. Serve it straight from the pot with extra chips for dipping, or customize with avocado, sour cream, or jalapeños for those who like it extra spicy.
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1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat for 1 minute until shimmering. 2. Add 1 diced yellow onion and cook for 5 minutes, stirring frequently, until translucent and soft. 3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown. 4. Pour in 6 cups chicken broth, 1 can diced tomatoes (with juices), and 1 can green chiles. 5. Add 2 tbsp chili powder, 1 tsp ground cumin, and 1 tsp dried oregano, then stir to combine. 6. Submerge 1 lb chicken breasts in the broth and season with 1 tsp salt and ½ tsp black pepper. 7. Bring the soup to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. 8. Remove the chicken with tongs and place it on a cutting board to cool for 5 minutes. 9. While the chicken cools, increase the soup heat to medium and let it simmer uncovered. 10. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. 11. Heat 1 inch of vegetable oil in a separate skillet to 350°F (test with a tortilla strip—it should sizzle immediately). 12. Fry 6 tortilla strips in batches for 2-3 minutes until golden and crisp, then drain on paper towels. 13. Stir ½ cup chopped fresh cilantro into the soup just before serving. 14. Ladle the hot soup into bowls and top with fried tortilla strips, diced avocado, shredded cheese, and a lime wedge.
Look at that bowl—the broth is rich and smoky from the chili powder, with tender chicken in every spoonful. The crispy tortilla strips add the perfect crunch against the creamy avocado, while the fresh cilantro brightens each bite. Serve it with extra lime wedges for squeezing and watch it disappear.
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1. Pat the chicken breast dry with paper towels and season both sides with ½ tsp of the salt. 2. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute. 3. Add the chicken breast and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Remove and set aside. 4. Add the remaining 1 tbsp of olive oil to the same pot. Add the diced onion and cook for 3–4 minutes, stirring frequently, until translucent. 5. Stir in the minced garlic and minced jalapeño and cook for 1 minute until fragrant. 6. Pour in the chicken broth and canned diced tomatoes, scraping the bottom of the pot to lift any browned bits for extra flavor. 7. Add the rinsed black beans, drained corn, ground cumin, chili powder, and remaining ½ tsp salt. Bring to a boil. 8. Reduce heat to medium-low, cover, and simmer for 15 minutes to let the flavors meld. 9. While the soup simmers, shred the cooked chicken using two forks. 10. Stir the shredded chicken into the soup and simmer, uncovered, for 5 more minutes. 11. Heat ½ inch of vegetable oil in a small skillet to 350°F. Fry the tortilla strips in batches for 1–2 minutes until golden and crisp, then drain on paper towels. 12. Ladle the hot soup into bowls and top with shredded Monterey Jack cheese, fried tortilla strips, and chopped fresh cilantro. Serve immediately with lime wedges on the side.
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Hearty and satisfying, this soup boasts tender shredded chicken in a rich, brothy base with pops of sweet corn and creamy beans. The crispy tortilla strips add a perfect crunch against the melted cheese, while the jalapeños and lime deliver a bright, spicy finish. For a fun twist, serve it in hollowed-out bread bowls or with a side of creamy avocado slices to cool the heat.
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1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute. 2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent. 3. Stir in minced garlic and cook for 1 minute until fragrant. 4. Add chicken breast to the pot and cook for 6–8 minutes, flipping once, until browned on both sides. 5. Pour in chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. 6. Stir in black beans, corn, chili powder, cumin, salt, and black pepper. 7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes. 8. Remove the chicken breast from the pot and shred it using two forks. 9. Return the shredded chicken to the pot and stir to combine. 10. Ladle the soup into bowls and top each with crushed tortilla chips, a dollop of sour cream, and chopped cilantro.
Now, dig into that creamy broth with a satisfying crunch from the chips. For a fun twist, serve it in mugs for easy sipping—it’s cozy, flavorful, and perfect for chilly nights.
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Cut the chicken breast into ½-inch cubes.
Heat the vegetable oil in a large pot over medium-high heat (350°F).
Add the diced onion and cook for 3 minutes, stirring occasionally, until translucent.
Add the minced garlic and cook for 1 minute, until fragrant. Tip: Avoid burning the garlic by keeping the heat at medium.
Add the cubed chicken to the pot and cook for 5 minutes, stirring occasionally, until the outside is no longer pink.
Pour in the chicken broth and canned diced tomatoes with their juices.
Stir in the rinsed black beans, drained corn, chili powder, cumin, and salt.
Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes. Tip: Simmering allows the flavors to meld together.
While the soup simmers, cut the corn tortillas into ¼-inch wide strips.
Heat 1 tbsp of vegetable oil in a separate skillet over medium heat (350°F).
Fry the tortilla strips in the skillet for 2-3 minutes, flipping once, until golden brown and crisp. Tip: Fry in a single layer for even crisping.
Remove the tortilla strips and drain on a paper towel-lined plate.
Ladle the hot soup into bowls.
Top each bowl with shredded cheddar cheese, fried tortilla strips, and chopped fresh cilantro.
1. Preheat your oven to 425°F and line a baking sheet with parchment paper. 2. Halve the Roma tomatoes and place them cut-side up on the baking sheet; drizzle with 1 tbsp olive oil and roast for 20 minutes until the skins are blistered and slightly charred. 3. While the tomatoes roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat. 4. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent. 5. Stir in the minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it, as this can turn bitter. 6. Remove the roasted tomatoes from the oven and let them cool slightly before roughly chopping them, which helps retain their juicy texture. 7. Add the chopped roasted tomatoes, chicken broth, shredded chicken, black beans, corn, chili powder, ground cumin, and salt to the pot. 8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes to let the flavors meld together. 9. While the soup simmers, heat a small skillet over medium-high heat and toast the corn tortilla strips for 2–3 minutes per side until crispy and golden brown, shaking the pan occasionally for even cooking. 10. Ladle the hot soup into bowls and top with the crispy tortilla strips, sliced avocado, chopped cilantro, and a squeeze of lime juice from the wedges.
Zesty lime and fresh cilantro cut through the rich, smoky broth, while the crispy tortilla strips add a satisfying crunch that holds up even when submerged. Serve it straight from the pot with extra lime wedges on the side for a bright, tangy kick that makes every spoonful pop.
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Pat the chicken breasts dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
Add the chicken breasts and sear for 5-6 minutes per side until golden brown. Tip: Do not move the chicken for the first 4 minutes to ensure a proper sear.
Transfer the chicken to a plate. It will finish cooking later.
Add the remaining 1 tbsp olive oil to the same pot. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and crushed tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the minced chipotle peppers, adobo sauce, ground cumin, chili powder, remaining ½ tsp salt, and remaining ¼ tsp black pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
Return the seared chicken breasts to the pot. Cover and simmer for 20 minutes.
While the soup simmers, heat ½ inch of vegetable oil in a small skillet over medium heat to 350°F. Tip: Test the oil by dropping in a small tortilla strip; it should sizzle immediately.
Fry the tortilla strips in batches for 1-2 minutes per batch until golden and crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
After 20 minutes, remove the chicken from the pot with tongs and place it on a cutting board. Shred it using two forks.
Return the shredded chicken to the pot. Add the drained black beans and frozen corn. Stir and simmer, uncovered, for 5 more minutes.
Taste the soup and adjust seasoning with more salt if needed. Tip: For a thicker soup, simmer uncovered for an extra 5-10 minutes.
Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
Add chicken breasts and cook for 4 minutes per side until golden brown. Tip: Don’t move the chicken while searing—this creates a flavorful crust.
Transfer chicken to a plate and set aside.
Add diced onion to the same pot and cook for 3 minutes, stirring occasionally, until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
Stir in black beans, frozen corn, rinsed quinoa, chili powder, cumin, and salt.
Bring the mixture to a boil, then reduce heat to low and cover the pot.
Simmer for 15 minutes until quinoa is tender and has little “tails” visible. Tip: Keep the lid on to prevent evaporation and ensure the quinoa cooks evenly.
While the soup simmers, shred the cooked chicken using two forks.
After 15 minutes, return the shredded chicken to the pot.
Stir in lime juice and remove the pot from heat.
Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, and chopped cilantro. Tip: For extra crunch, bake tortilla chips at 350°F for 5 minutes before crushing.
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute. 2. Add diced chicken breast and cook for 5–6 minutes, stirring occasionally, until no longer pink and lightly browned. 3. Transfer cooked chicken to a plate and set aside. 4. In the same pot, add diced onion and both diced bell peppers; sauté for 4–5 minutes until softened. 5. Stir in minced garlic and cook for 30 seconds until fragrant. 6. Pour in chicken broth and canned diced tomatoes, scraping the bottom to release any browned bits. 7. Add drained black beans, drained corn, chili powder, cumin, salt, and black pepper. 8. Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes. 9. Shred the reserved chicken using two forks and return it to the pot. 10. Stir in lime juice and simmer for an additional 2 minutes. 11. Ladle the soup into bowls and top with tortilla chips, shredded Monterey Jack cheese, and chopped cilantro.
Here’s why this soup hits different: the broth stays brothy yet rich, with tender chicken and crisp-tender peppers in every spoonful. For a fun twist, swap tortilla chips for crispy tortilla strips or drizzle with crema. Honestly, it’s the kind of cozy, flavor-packed meal that makes you want to double the batch—leftovers taste even better the next day.
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1. Pour 6 cups of chicken broth into a large pot and bring to a boil over high heat. 2. Add 1 lb of boneless, skinless chicken breasts to the boiling broth, reduce heat to medium, and simmer for 15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. 3. Remove the chicken from the broth with tongs, place it on a cutting board, and let it rest for 5 minutes before shredding it with two forks. Tip: Save the broth in the pot for the soup base to maximize flavor. 4. Heat 2 tbsp of olive oil in a separate large pot over medium heat for 1 minute until shimmering. 5. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent. 6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. 7. Pour the reserved broth from the first pot into the second pot with the onions and garlic. 8. Add 1 can of diced tomatoes, 1 can of drained and rinsed black beans, 1 can of drained corn, 2 tsp of chili powder, 1 tsp of cumin, 1 tsp of salt, and ½ tsp of black pepper to the pot. 9. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Tip: Simmering melds the spices and thickens the soup slightly for a richer texture. 10. Stir the shredded chicken into the soup and simmer for 5 more minutes to heat through. 11. While the soup simmers, cut 4 corn tortillas into ¼-inch strips. 12. Heat 1 inch of vegetable oil in a small skillet over medium-high heat to 350°F, tested with a kitchen thermometer. 13. Fry the tortilla strips in batches for 2-3 minutes until golden brown and crispy, then transfer to a paper towel-lined plate to drain. Tip: Fry in small batches to prevent overcrowding and ensure even crisping. 14. Ladle the hot soup into bowls and top with fried tortilla strips, 1 diced avocado, fresh lime wedges, ¼ cup of chopped cilantro, and 1 cup of shredded Monterey Jack cheese. 15. Serve immediately with extra lime wedges on the side.
Keep it vibrant: The broth delivers a smoky, savory base, while the crispy tortillas add a satisfying crunch against the tender chicken and creamy avocado. For a fun twist, serve it in hollowed-out bread bowls or with a side of warm cornbread to soak up every last drop.
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1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. 2. Add diced onion and cook, stirring frequently, until translucent, about 5 minutes. 3. Stir in minced garlic and cook until fragrant, about 1 minute—don’t let it brown. 4. Add chicken breasts to the pot and sear until golden on both sides, about 3–4 minutes per side. 5. Pour in chicken broth and canned diced tomatoes, scraping the bottom to release any browned bits. 6. Stir in rinsed black beans, drained corn, chili powder, ground cumin, salt, and black pepper. 7. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20 minutes. 8. Remove the chicken breasts with tongs and shred them using two forks on a cutting board. 9. Return the shredded chicken to the pot and simmer, uncovered, for 5 more minutes. 10. Turn off the heat and stir in chopped fresh cilantro and fresh lime juice. 11. Ladle the soup into bowls and top with tortilla chips, sliced avocado, and shredded Monterey Jack cheese.
Dive into a bowl where tender chicken mingles with smoky spices and bright herbs. The broth stays brothy yet hearty, perfect for scooping up with those crispy tortilla chips. For a fun twist, set up a topping bar with extra lime wedges, jalapeños, or a dollop of sour cream—let everyone customize their bowl.
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