Try this easy chicken recipe and make some delicious chicken tortilla soup. This healthy one-pot meal is full of vegetables and home baked tortillas
Everyone is always looking for easy chicken recipes – so why not try this delicious chicken tortilla soup? This healthy one-pot meal also incorporates a lot of vegetables and is perfect for the colder months.
Host Phoebe Lapine uses chicken thighs for this homemade soup. Chicken thighs are not quite as lean as chicken breasts, but allow you to use less oil when cooking the chicken. First, place the chicken thighs into the pot with some oil to give them a nice sear on both sides, then remove from the pot. You don’t necessarily need to cook the chicken all the way through as it will continue to simmer in the pot with the rest of the chicken tortilla soup.
Add your onions and carrots to the pot. Then add jalapeno, garlic, and some chili powder and cumin. As a fun pro tip – Phoebe recommends adding spices into your pot early in a recipe so they have time to toast at the bottom of the pan. Then add some fire roasted tomatoes for flavor and let the soup start to simmer. Then add the chicken back into the pot and cook the rest of the chicken directly in the broth so it stays nice and moist. Then cover the whole chicken tortilla soup mixture with some chicken broth, allow the soup to come to a boil, then turn down to simmer.
While the soup is simmering, you can prepare your tortillas. Arrange brown tortillas on a parchment lined baking sheet and brush lightly with some olive oil on both sides. Then, take the tortillas and cut into thin strips. Place the strips evenly around the baking pan and place in the oven for about 10 minutes to bake.
When your chicken has cooked into the chicken tortilla soup broth, pull it out and shred to smaller pieces with a fork. You can do this roughly just to get the chicken into smaller bite size pieces, then place the chicken back into the pot. Then add in your fresh corn and sugar snap peas. Finally, add in some lime juice to brighten up the soup.
To serve, place the baked tortillas in the bottom of a bowl as the base of your soup. Then, just ladle the soup over top of the tortillas. Add some cilantro as a garnish and some fresh chopped avocado for taste, Phoebe loves the cool creamy taste of the avocado against the warm chicken tortilla soup. Yum!
- 1 pound boneless skinless chicken thighs
- 1 large red onion, diced
- 2 medium carrots, diced
- 1 jalapeno, seeds and ribs removed, minced
- 2 large garlic cloves, minced
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- One 15-ounce can fire roasted diced tomatoes
- 2 quarts chicken stock
- 4 corn tortillas
- 1 cup Florida Sweet corn kernels
- 1 cup sweet peas or finely sliced sugar snap peas
- 2 tablespoons lime juice
- Olive oil
- Sea salt
- 1 avocado (diced)
- 1 bunch of cilantro
InstructionsPreheat oven to 350 degrees Fahrenheit. In a large lidded stock pot or Dutch oven, heat 1 tablespoon of olive oil. Season the chicken thighs and sear them in the pan until both sides are nicely browned, about 3 minutes per side. Remove to a plate. Add the onions and carrots to the pan. Sauté the vegetables until soft and beginning to brown, about 6 minutes. Stir in the jalapeno, garlic, chili powder, and cumin. Cook another minute, until fragrant. Carefully pour in the tomatoes and simmer until the liquid is reduced and the tomatoes are soft, 5 minutes. Add the chicken thighs back to the pot, along with the stock and 1 tablespoon of salt. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is very tender, 15 to 20 minutes. Meanwhile, on a clean work surface, brush each tortilla on both sides with olive oil. Stack the tortillas in a pile and cut them into thin strips. Arrange the strips in an even layer on a parchment-lined baking sheet. Bake in the oven until the tortillas are crispy and beginning to curl, 10 - 15 minutes. Remove from the oven and let stand on the baking sheet until cool enough to touch. Set aside. Remove the chicken from the pot with tongs and shred into bite-sized pieces. Add back to the soup along with the corn, peas, and lime juice. Cook 5 minutes more. Divide the tortillas between 4 bowls and top with the soup. Garnish with fresh cilantro leaves and diced avocado. Serves 4-6
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I'm Phoebe Lapine and you're watching
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Today I'm gonna show you how to make a
delicious one-pot meal.
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It is a chicken tortilla soup with a lot
of great spring veggies in it.
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We're using chicken thighs, which are not
quite as lean as breasts but
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allows us to use less oil.
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We're just gonna get them down into the
pot to get a beautiful sear,
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mm, that's a sound we like to hear!
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You don't wanna turn them too early,
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otherwise the chicken is going to stick to
the bottom of the pan.
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When it starts to come away that's when
you know they're ready to turn.
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So we don't necessarily need to cook this
all the way through because we're
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gonna add it back into the pot once we
have our broth and vegetables going, so
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I'm just gonna take these out.
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Don't worry if some of the chicken sticks
to the bottom of the pan.
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It'll all get scraped up once we add those
veggies in there.
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So just add your onions and carrots.
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And as you stir them, just kinda scrape up
all those brown bits from the chicken.
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It's just gonna be excellent flavor for
the base of our soup.
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You wanna cook them until they're really
starting to get soft and caramelized.
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Next, we're gonna add jalapeno, some
garlic, and then chili powder and cumin.
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Whenever I'm adding spices to a recipe, I
always wanna make sure to put
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them in when they can have time to toast
along the bottom of the pan.
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Mm, that smells amazing.
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So we're getting some brown bits but
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that's going to come right on up when we
add these tomatoes.
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I like to use fire roasted just to give
the soup more of a southwestern vibe.
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Stir that up.
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So as the tomatoes simmer, it's going to
be very easy for
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us to scrape up all the brown bits that
formed on the bottom of the pan.
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So the tomatoes have cooked down a little
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Which means it's time to add our chicken
back into the pot.
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Just nestle it all down in there.
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And since we haven't completely cooked it
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we're gonna cook it in the broth, so that
it stays nice and moist.
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And then once the soup is finished
cooking, we'll take it out and
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shred it with a fork.
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I'm just gonna cover the whole thing with
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Preferably homemade if you can.
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And we're going to bring that to a boil.
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So while the soup is coming to a boil,
we're going to prepare our tortillas for
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our tortilla soup.
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So we're just going to arrange four
tortillas on a parchment lined
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baking sheet and brush them lightly with
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And then you can control how much oil you
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You can season them up however you like.
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I usually do them on both sides.
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Now we're gonna take these and we're gonna
cut them into thin strips.
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I like doing them in strips, but, you
know, you can do them however you like.
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If you want to make them like the tortilla
chips you buy in the bag at the store,
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you can cut them into wedges.
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You just want to arrange them on the
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And in even layers so
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that they have plenty of surface area
contact with the sheet pan.
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You can get nice and crispy.
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These are going to go in a 350 degree oven
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about 10 minutes, until they start to curl
and look nice and crunchy.
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So the soup is perfect.
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It's simmered for 20 minutes with the lid,
and I just took out all the chicken,
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which, as you can see, is fall-apart
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So I'm just gonna finish shredding it with
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So you can just do it roughly, and
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then once you stir it back into the pot,
that will kind of take care of the rest.
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Now we can add this back to the soup, in
perfect bite-sized pieces.
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Just fold the chicken back in.
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While that is cooking away on low, we're
gonna add our fresh corn.
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Instead of frozen peas, I'm using sugar
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which I think is a really fun, creative
twist for spring.
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Finally, to brighten it all up, some lime
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So I've got my beautiful tortilla strips.
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And that is gonna be the base of my
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So I'm gonna get that going in our serving
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And now you just ladle the soup right on
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The corn and the snap peas only took a few
minutes to cook, keeping them nice and
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bright and crunchy for a little extra
texture in addition to the tortilla chips.
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I like to garnish with heap of cilantro
and then a bit of diced avocado.
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I love the cool avocado with hot soup,
it's one of my favorite things.
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All right, I'm going to try my tortilla
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Get a little avocado.
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So simple, you have that nice hit of the
jalapeno and the chili powder.
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Took less than an hour to make.
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Such a simple weeknight meal, and so
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I'm Phoebe Lapine.
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Thanks for watching Gluten-Free Tasty, and
I will see you next time.
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