Chicken and Bean Tortilla Soup with Corn
Chicken and Bean Tortilla Soup with Corn is a spicy Tex-Mex soup. I start this soup by browning chicken thighs in olive oil. Then, I simmer the chicken in cilantro, tomatoes, chipotles in adobo sauce, and homemade chicken stock. Next, I add in black beans, lime juice and frozen corn. Finally, the soup is topped with fried corn tortilla strips, sour cream, jalapenos, and red onion.
The Equipment I Used
- A Dutch Oven- I cook my soups in an enameled cast iron Dutch oven. For this soup I used my four quart Staub Dutch oven.
- A Food Processor- I used my food processor to chop up my vegetables.
- A Skillet- I used a small skillet to fry the tortilla strips.
The Ingredients I Use for my Chicken and Bean Tortilla Soup with Corn
- Chicken- I use boneless, skinless chicken thighs for this recipe.
- Tomatoes- Use plum tomatoes. I like to buy them at the beginning of the week and then let them ripen on the counter.
- Chipotles in Adobo Sauce- You can find these in cans in the Hispanic section of the market.
- Chicken Stock- I always use my homemade stock, which I keep in my freezer. The recipe is linked below.
- Corn- Use frozen corn. You don’t need to defrost it first.
- Corn Tortillas- Try and find high quality corn tortillas. Their fresh corn flavor really adds a lot to the soup.
- Black Beans- I like to cook dry beans, and then store them in the freezer.
How I Made my Soup and Tortilla Strips
- First, I browned my chicken thighs.
- Next, I simmered the chicken with the vegetables and herbs. I also added in the chicken stock.
- Then, I fried my corn tortillas. I made sure my oil was hot enough to fry the tortillas quickly. That way, the tortillas didn’t get greasy.
- Finally, I topped the soup with fried tortillas, sour cream, avocado, jalapeno, and onions.
We all really loved this spicy Chicken and Bean Tortilla Soup with Corn. Even my picky eater liked it! If you like Tex-Mex food, I hope you’ll try this fun vegetable filled soup.
Chicken and Bean Tortilla Soup with Corn
A spicy soup filled with tender chicken, plum tomatoes, black beans, corn, and cilantro. The soup is topped with sour cream, red onions, more cilantro, jalapeno, avocado and sour cream.
Ingredients
- 4 boneless, skinless chicken thighs
- ¼ tsp. each kosher salt, black pepper, and garlic powder
- 2 tbsp. extra virgin olive oil
- 1½ cups cilantro
- 4 plum tomatoes, chopped
- 2 tbsp. chipotles in adobo sauce
- 3 tbsp. tomato paste
- 2 cups chicken stock
- 1 cup cooked black beans
- 2 cups frozen corn
- 2 tbsp. lime juice
- 4 corn tortillas, sliced
- 1 cup vegetable oil
For the Soup Toppings:
- 1 sliced avocados
- ½ cup chopped cilantro
- 1 sliced jalapeno
- ½ cup chopped red onions
- ½ cup sour cream
Instructions
- Begin by making the chicken: Season the chicken thighs with the garlic powder, pepper, and salt. Lightly brown them in the olive oil in a Dutch oven, on medium heat. Cook a few thighs at a time on both sides, removing them to a plate when they're brown.
- As the chicken browns, in a food processor, combine the cilantro, tomatoes, tomato paste, and chipotles. When all the the chicken is brown, put it back into the pot along with the tomato mixture. Add the chicken stock, cover the pot and simmer for fifty minutes.
- Meanwhile, heat a quarter inch of oil in a eight inch skillet on high heat. When the oil is so hot that a small piece of tortilla immediately crisps up, the oil is perfectly hot. Fry the tortilla strips in a few batches, draining them on paper towels.
- After the soup has simmered for fifty minutes, add the corn and beans and simmer for five minutes. Add the lime juice, and more salt if you think it needs it.
- Top each bowl of soup with the tortilla chips and all the toppings.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
