As someone who eats a lot of chicken, this is one my favorite ways to get creative and utilize my go-to protein. I could eat this soup rain or shine, summer or winter. Honestly, I’m embarrassed to admit how many times I actually make this soup in a months time, but it’s sooo good.
When making this soup, I prefer using a fresh chicken breast as opposed to leftover rotisserie chicken. This way you’re able to really develop the flavors that make this soup so appetizing. I believe the most critical steps are pictured above. Always, always season your chicken prior to searing. Salt, pepper, (and I added some paprika) and you’re good to go. A few minutes on each side is perfect. I immediately add the onions and sauté until translucent followed by fresh garlic. The key for not burning garlic is to cook just until it becomes aromatic. I quickly add the fire-roasted tomatoes with some chicken stock and I simmer the chicken until it’s fork tender and easily tears apart. The rest of the soup is just a low and slow method until the flavor properly develops. My motto: the longer, the better.
Chicken & Lime Tortilla Soup
- 1 large chicken breast
- 1 yellow onion, medium dice
- 1.5 quarts chicken stock
- 3 large garlic cloves, minced
- 1 can fire roasted tomatoes
- 2 cups corn
- 1 can black beans
- 1 lime, juiced
- 2 tbsp diced jalapenos
- 2-3 tbsp chili powder
- 1 tbsp cumin
- kosher salt, TT
- fresh cracked black pepper, TT
- paprika, TT
- cilantro, garnish
- cheese blend, garnish
- tortilla strips, garnish
- avocado, garnish
Prepare a large pot with enough olive oil to coat the bottom and heat on medium.
Season both sides of chicken with salt, pepper, and paprika. Sear each side 3-4 minutes. Remove chicken breast.
Add onions and saute until translucent. Add garlic and cook until aromatic. Add more oil if needed.
Add fire roasted tomatoes. (Make sure to scrape bottom of the pan to remove the fond: aka all the good stuff from searing the chicken). Add the chili powder and cumin.
Reduce heat to low and place chicken breast back into sauce with enough chicken stock to barely cover - around 1/2 cup.
Simmer for 30-45 min covered, until chicken is fork tender. Remove and shred.
Add the chicken back in with remaining stock. Simmer everything for 30 min - or longer, depending on how hungry you're getting at this point. Add beans and corn 15 minutes before finished.
Season to taste with salt and pepper and the juice of one lime.
Garnish with cilantro, tortilla strips, a handful of cheese, and some avocado!
Season with salt near the end to avoid over-seasoning from reducing for a long period of time. When a liquid reduces, the flavors will become more intense - better safe than sorry.
I usually just use store bought tortilla strips, oops. You can easily cut a few tortillas into strips and fry them up for 2-3 minutes.