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.