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Chicken Tortilla Soup With All the Fixin’s

Chicken Tortilla Soup With All the Fixin’s
Image Credit:
Elena Shashkina/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings.
Category
Soups, Stews, Chowders
Course
Main Dish
Credit
The Old Farmer's Almanac EATS

Spice up dinnertime with this hearty Tortilla Chicken Soup! Loaded with tender chicken, beans, corn, and fresh tortillas, this flavorful soup is seasoned with chili powder, cumin, and smoked paprika for a comforting, slightly smoky kick. Perfect for family meals or a cozy night in, and everyone can add their favorite toppings at the table.

SOUP

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
3 to 4 cloves garlic, minced
1 jalapeño, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups chicken stock
1 cup frozen or fresh corn kernels
2 cans (15 ounces) diced tomatoes (chili-style, if possible), with juice
1-1⁄4 to 1-1⁄2 pounds boneless skinless chicken breasts or skinless thighs
3⁄4 teaspoon salt, plus more to taste
1 can (15 ounces) black beans, drained and rinsed
freshly ground black pepper, to taste
3 tablespoons fine yellow cornmeal
3 corn tortillas, cut in half, then into thin strips

Instructions

In a large soup pot over medium heat, warm oil. Add onions and bell peppers and cook for 5 minutes, or until onions are soft. Add garlic, jalapeño, chili powder, cumin, and smoked paprika. Cook for 1 minute, then add 2 cups of water plus stock, corn, tomatoes with juice, chicken, and salt. Bring to a boil, then reduce to simmer, partially covered, for 25 minutes.

Using a slotted spoon, transfer the chicken to a plate. Add black beans and black pepper to soup.

Cut chicken into thin, bite-size pieces and return to soup.

In a bowl, add cornmeal and 2 to 3 tablespoons of water (more, if necessary), stirring to make a thick slurry. Add slurry to soup and simmer, stirring often, for 20 to 30 minutes, or until the soup thickens slightly. Taste and adjust seasonings, if desired. Just prior to serving, add tortillas and stir. Serve with fixin’s.

FIXIN'S

Ingredients
diced ripe avocado
finely chopped red onion
chopped fresh Italian parsley
shredded Monterey Jack or sharp cheddar cheese
broken tortilla chips
pickled jalapeño slices
About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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