Fall Chicken Tortilla Soup
This fall-inspired chicken tortilla soup is made by simmering shredded chicken, sweet corn, black beans, and a smoky chipotle-infused broth until flavorful and hearty. The final dish has a rich, slightly thickened texture with bright garnishes like crispy tortilla strips and a squeeze of lime, creating a vibrant and comforting presentation.
Equipment
- Large pot or Dutch oven
- Ladle
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 cups chicken broth
- 1 can sweet corn kernels drained if canned
- 1 can black beans rinsed and drained
- 2 chipotle peppers in adobo chipotle peppers chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 tablespoon olive oil
- to taste salt and pepper
- Tortilla strips for topping preferably homemade or store-bought crispy strips
- lime for serving cut into wedges
Instructions
- Cook and shred the chicken breasts in a pot of boiling water or with your preferred method, then set aside.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
- Add minced garlic, cumin, and chopped chipotle peppers to the pot. Cook for 1-2 minutes until the spices are fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Stir in the corn and black beans, allowing the flavors to meld for about 10 minutes.
- Add the shredded chicken back into the pot. Season with salt and pepper, then let the soup simmer uncovered for another 10 minutes, allowing the flavors to combine and the soup to slightly thicken.
- Taste and adjust seasoning if needed. Ladle the hot soup into bowls and garnish with crispy tortilla strips and a squeeze of lime for brightness.
Notes
You can prepare the chicken ahead of time. Using store-bought crispy tortilla strips makes assembly quick, but homemade adds extra crunch. Adjust spice levels with more or less chipotle to suit your taste.