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Spicy Corn & Tortilla Chicken Soup

This tortilla soup recipe has big Tex-Mex flavors that will please any spice-loving crowd. An array of garnishes allows diners to customize their own bowls.

Ingredients

  • 6 boneless skinless chicken thighs
  • ½ cup Greek yogurt
  • 1 small jalapeno finely minced
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 1 tsp freshly-ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried coriander
  • 2 tsp smoked paprika
  • 1 Tbsp red pepper flakes
  • 3 Tbsp vegetable oil
  • 2 white onions sliced 1/8” thick
  • ½ carrot small dice
  • 2 cloves garlic minced
  • 1 can of black beans rinsed & drained
  • 1 can of roasted diced tomatoes
  • 2/3 can of chipotles in adobo sauce
  • 5 cups chicken stock
  • Zest from 2 limes
  • Juice from 4 limes
  • 3 Tbsp evaporated milk
  • 3 cups tortilla strips as garnish
  • 1 cup sour cream as garnish
  • ½ cup fresh cilantro roughly chopped, as garnish
  • ¼ fresh jalapeno finely sliced, as garnish
  • 1 lime cut into wedges, as garnish
  • ½ cup shredded cheddar cheese as garnish
  • ¼ cup toasted peanuts as garnish
  • 1 scallion finely sliced, as garnish
  • Hot sauce of choice as garnish

Instructions

  • The day before you make the soup, combine the chicken with the Greek yogurt, jalapeno, kosher salt, ground cumin, ground cayenne pepper, black pepper, dried oregano, coriander, paprika, and red pepper flakes and allow to marinate in the fridge overnight.
  • After the chicken has marinated and you are ready to make the soup, heat vegetable oil in bottom of large soup pot.
  • Quickly sear the chicken in two batches on very high heat on both sides and remove from heat once the chicken has taken on color.
  • *Note, the chicken will still be undercooked in the center at this stage.
  • Cut the chicken into large bite-sized pieces.
  • Add a splash of chicken stock to your pot to deglaze the chicken fond from the pan.
  • Add the white onions and carrot and cook for 5 minutes on medium heat.
  • Add the minced garlic and cook for an additional 2 minutes.
  • Add the black beans, roasted tomatoes, and chipotles in adobo sauce and cook for an additional 3 minutes.
  • Add the chicken stock and bring to a simmer.
  • Add the cut chicken thighs from earlier and bring soup back to a simmer.
  • Cook soup until chicken thigh pieces are cooked through.
  • Add lime zest and lime juice, and season with salt and freshly-ground black pepper.
  • Stir in the evaporated milk and serve hot, with tortilla strips, sour cream, fresh cilantro, fresh jalapeno, lime wedges, shredded cheddar cheese, toasted peanuts, finely sliced scallions, and hot sauce.

Notes

This recipe tastes great when reheated the next day.