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.
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