I don’t know about you, but when it’s cold and rainy (or snowy, depending on where you are), I want soup. Today I’m sharing with you one of my favorite soups, Chicken Tortilla Soup. There are a lot of recipes out there, but this is my latest favorite. It comes from a Pinch of Yum. My version is a little different, but feel free to go with the original.
First, cut up the chicken thighs into bite sized pieces, season it with salt and pepper, sear it in a pot with some heated olive oil, and set aside. The recipe doesn’t call for this, but I think it’s important. It ensures the chicken is cooked through plus that searing adds color and flavor. You can skip this and throw it in raw if you like. But let me warn you. The original recipes calls you to throw the thighs in whole, remove them, and then chop it up after cooked. Can I say what a mess this makes? My way is better. You’re welcome.
Next, saute your onions, jalapeno, and seasonings. I don’t have Mexican oregano so I used your standard oregano. Also, if you’re not into spicy foods, you’ll still be fine with this recipe. It passed the spicy test in my family and that’s a very low bar. Don’t be scared of that jalapeno. It’s really not as spicy as you think. Cumin and chili powder are mild too. They just add flavor instead of burning your tongue.
When you’re done, it should look like this:
Add the tomatoes, broth, and (cooked or not) chicken, and some salt. Bring to a boil and then simmer it for a bit, about 10-15 minutes. Add the beans and more broth if you like a soupier soup, like me. Once it’s hot, scoop it into bowls and top with all the goodies you’d usually would with tacos plus some tortilla chips. Ta-da! Dinner!
Chicken Tortilla Soup
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 red onion diced
- 4 cloves garlic diced or minced
- 1 jalapeno minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- pinch Mexican or regular oregano
- 28 ounces canned crushed tomatoes
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1 can pinto beans drained and rinsed
- tortilla chips for topping
- cilantro, cotija, source cream for topping, optional
- Season chicken with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven or soup pot. Sear chicken and then set aside.
- In the same pot, heat 2 tablespoons of olive oil. Add onion, garlic, jalapeno, and seasonings. Saute for about 7 minutes or until very soft and fragrant.
- Add crushed tomatoes, broth, cooked chicken, and salt. Bring to a oil and then simmer for 10-15 minutes.
- Add beans. Mix together and serve hot topped with tortilla chips. Add other toppings as needed.