This is a recipe that I found on Food and Wine from October 2019 edition, but modified based on what I had in stock in my kitchen and what would make a slightly heartier soup. I actually prefer dark meat in my soup to get the moist flavor a chicken thigh provides, but left the standard white meat in the recipe.
For cooking chicken, I like to use my instant pot. Turn it on and forget about it while prepping the rest of the meal. If you chose the instant pot, prepare per instant pot directions for chicken type. I always like to line the bottom of the pot with chicken broth to further infuse the chicken with flavor.
Delicious as a standalone meal and also can be presented with a side cilantro coleslaw salad.
- 1 onion, chopped
- 2 tsp fresh minced garlic
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 2 teaspoons salt
- 6 1/2 cups low sodium chicken broth
- 2 cans diced tomatoes
- 1/4 cup lightly packed cilantro leaves
- 10 round yellow tortilla chips
- 4 boneless chicken breast, cooked and shredded
- 1 can corn, drained
- 1 can black beans, drained
- 1 avocado, diced (for garnish)
- Cilantro, chopped (for garnish)
- Mexican cheese, optional (for topping)
- Tortilla Chips, crushed, for garnish
- Lime wedge, for serving
How to Make It
Heat the oven to 400°F. Prepare chicken breast by lightly salt and peppering each side. Cook in oven for 20 minutes. Chicken should be mostly cooked and showing no pink. Remove from oven and shred. Set aside to be added to soup.
Using a soup pot on low-medium heat, add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves and 10 tortilla chips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
Using an immersion stick or blender to puree the soup ; pour it back into the pot. Add the chicken, corn, and black beans, bring the soup back to a simmer, and simmer until just cooked through, about 10 minutes.
Garnish with a grind of fresh pepper, cilantro, crushed tortilla chips and cheddar cheese.