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Weeknight Chicken Tortilla Soup
Rachel Kim

Weeknight Chicken Tortilla Soup

Raw chicken cooks safely in the bubbling tomato broth while beans and corn make every bowl substantial. Crushing some tortilla chips into the pot thickens it without flour or a second pan. Total time: 40 minutes.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken thighs cut into 3/4-inch pieces
  • 1 tbsp vegetable oil
  • 1 small yellow onion diced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 5 cups low-sodium chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 oz corn tortilla chips coarsely crushed

Method
 

  1. Heat the vegetable oil in a Dutch oven over medium-high heat and cook the onion for 4 minutes.
  2. Stir in the chili powder and cumin for 30 seconds, then add the tomatoes and broth and bring to a boil.
  3. Add the chicken, reduce to a lively simmer and cook for 8 minutes.
  4. Stir in the black beans, corn and half the tortilla chips and simmer for 5 to 7 minutes, until the chicken reaches 165°F.
  5. Ladle into six bowls and divide the remaining tortilla chips over the soup.