Chicken Tortilla Soup

Chicken Tortilla Soup. It's easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

Well here we are with my December post as a Brand Ambassador for Chicken Farmers of Canada, and it’s my last. I’ve really enjoyed building a relationship supporting Chicken Farmers of Canada over the last year.  Not only have I had the opportunity to share delicious recipes featuring fresh Canadian chicken over the last year, but I’ve also been able to support Canadian chicken farmers by sharing with you all the great things they do for us.

It’s important to me that the chicken we buy is Canadian raised and the best way to insure of that is to look for the Raised By a Canadian Farmer logo in stores/on products when shopping for your favourite cuts of chicken.  What it means is that the chicken is fresh, safe and high quality – raised to the highest standards by Canadian farmers. It also means they are raised free of hormones and steroids, and under Canada’s highly regulated chicken industry.  When I buy Canadian chicken I know I am getting a great product.

 

Chicken Tortilla Soup. It's easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

Chicken Farmers of Canada also supports the Canadian economy by keeping people employed in Canada. Chicken prices are  reasonably priced when compared to other types of meat because chicken farmers in Canada use supply management which ensures there are no shortages or surpluses of chicken. Prices remain stable and affordable for the average Canadian’s grocery budget.

 

Chicken Tortilla Soup. It's easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

If you are looking for other great soup and stew recipes featuring chicken, be sure to check out the Chicken Farmers of Canada site.  You can even refine your search by dietary needs in case one of your guests has any dietary restrictions.

Another great tool for recipe inspiration is the Shopping with Chicken app from Chicken Farmers of Canada.  It makes meal planning easy and is completely free to use. Once you have the app installed, simply create an account and start browsing for recipes.  It allows you to create grocery lists from the recipe ingredients and with the option to share your list, shopping with your spouse has never been easier! You can get the app on iOS or Android today.

Enjoy the last chicken recipe I am sharing this year – Chicken Tortilla Soup. It’s easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

Chicken Tortilla Soup. It's easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

Chicken Tortilla Soup

Tortilla Strips

  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste

Soup

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp salt, or to taste
  • 1 tsp black pepper, or to taste
  • 1 tsp smoked paprika
  • 1 medium yellow onion, peeled and diced
  • 1 large jalapeno pepper, seeds removed, diced
  • 4 garlic cloves, peeled and minced
  • 4 cups low-sodium chicken broth
  • 1 (28 oz – 795 mL) cans diced tomatoes
  • 1 (18 oz – 540 mL) can black beans, drained and rinsed
  • 1 Tbsp lime juice
  • 3 Tbsp Cornmeal

Toppings

  • Cilantro leaves, finely minced
  • Dced avocado
  • shredded cheese
  • sour cream

 

Directions for Tortilla Strips

Preheat oven to 375F,.

Line a baking sheet with  foil and place thr tortilla strips on it.

Evenly drizzle the strips with olive oil and salt then toss with hands to coat evenly. Bake for about 15 minutes, or until crisp and lightly golden brown.

Set aside. (Leave oven on for baking the chicken at same temp.)

Combine cumin, salt, pepper, and paprika in a small bowl.

Line a baking sheet with foil or parchment paper and place breasts on the baking sheet.

Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle over with a pinch of spice mixture.

Bake for 25 minutes, or until chicken is done.

Shred the chicken with two forks and set aside.

Heat remaining olive oil in a large pot over medium heat.

Add the onion, garlic and jalapeno. Sauté for about 5 minutes, or until vegetables begin to soften, then add the rest of the spice mix.

Add the shredded chicken and stir.

Add the chicken broth, tomatoes with juice, black beans, and lime juice. Bring to a boil.

Bring the pot to a boil, then reduce heat and simmer 20 minutes, uncovered.

Stir cornmeal  into the soup, and simmer for an additional 30 minutes.

Taste and adjust seasonings as necessary.

Ladle soup into bowls, and top with tortilla strips, avocado, cheese and sour cream.

Serve hot.

 

Chicken Tortilla Soup. It's easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

 

4 from 1 vote
Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
1 hr 30 mins
 
Servings: 8
Ingredients
Tortilla Strips
  • 10 small corn tortillas cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt or to taste
Soup
  • 2 whole Boneless Skinless Chicken Breasts
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp salt or to taste
  • 1 tsp black pepper or to taste
  • 1 tsp smoked paprika
  • 1 medium yellow onion peeled and diced
  • 1 large jalapeno pepper seeds removed, diced
  • 4 garlic cloves peeled and minced
  • 4 cups low-sodium chicken broth
  • 1 cans diced tomatoes 28 oz - 795 mL
  • 1 can black beans 18 oz - 540 mL, drained and rinsed
  • 1 Tbsp lime juice
  • 3 Tbsp Cornmeal
Toppings
  • Cilantro leaves finely minced
  • Diced avocado
  • shredded cheese
  • sour cream
Instructions
  1. Directions for Tortilla Strips -
  2. Preheat oven to 375F,.
  3. Line a baking sheet with foil and place the tortilla strips on it.
  4. Evenly drizzle the strips with olive oil and salt then toss with hands to coat evenly. Bake for about 15 minutes, or until crisp and lightly golden brown.
  5. Set aside. (Leave oven on for baking the chicken at same temp.)
  6. Combine cumin, salt, pepper, and paprika in a small bowl.
  7. Line a baking sheet with foil or parchment paper and place breasts on the baking sheet.
  8. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle over with a pinch of spice mixture.
  9. Bake for 25 minutes, or until chicken is done.
  10. Shred the chicken with two forks and set aside.
  11. Heat remaining olive oil in a large pot over medium heat.
  12. Add the onion, garlic and jalapeno. Sauté for about 5 minutes, or until vegetables begin to soften, then add the rest of the spice mix.
  13. Add the shredded chicken and stir.
  14. Add the chicken broth, tomatoes with juice, black beans, and lime juice. Bring to a boil.
  15. Bring the pot to a boil, then reduce heat and simmer 20 minutes, uncovered.
  16. Stir cornmeal into the soup, and simmer for an additional 30 minutes.
  17. Taste and adjust seasonings as necessary.
  18. Ladle soup into bowls, and top with tortilla strips, avocado, cheese and sour cream.
  19. Serve hot.

Chicken Tortilla Soup. It's easy, nourishing, delicious and so full of flavour, it is sure to be a family dinner hit all winter long.

 

 

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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
 

10 thoughts on “Chicken Tortilla Soup

  1. holy this looks absolutely delicious and so perfect for this time of year. I never even would have thought to have tacos in a soup form. So great to try something new and different

  2. I love chicken and this looks like a great soup to use up the leftovers that I always have, thanks for sharing.

  3. I’m going to need this in my life this week…. thanks for the recipe it sounds delicious I can’t wait to try it!

  4. 4 stars
    This was delicious! I used a cooked rotisserie chicken instead of baking it and added just a little bit of taco seasoning and the juice of 1 more lime in addition to what the recipe called for. Also, I didn’t have corn meal on hand so I just used a little over a tablespoon of arrowroot powder to thicken it (it doesn’t have a flavor). My husband LOVED it and so did I! Will defiantly be making this again 🙂

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