Skip the fried corn chips for plain corn tortillas in this soup: What you save in calories you earn in flavor.
Recipe courtesy of Bobby Deen
Chicken Tortilla Soup
Total:
2 hr
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 bone-in, skin-on chicken breasts (1 1/2 pounds)
  • 1 onion, chopped
  • 2 cloves garlic, smashed, plus 4 cloves, finely chopped
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 sweet onion, such as Vidalia, finely chopped
  • 1 jalapeno, seeded and diced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • One 14.5-ounce can diced tomatoes in their juices
  • Two 15-ounce cans low-sodium black beans, rinsed and drained
  • Four 6-inch corn tortillas, cut into strips

Directions

Greek yogurt and cilantro, for topping, optional. 

Put the chicken in a large saucepan and cover with 8 cups of cold water. Add the onion, 2 smashed cloves garlic and bay leaf and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming any foam that may appear on the surface, until the chicken is cooked through, about 30 minutes. Remove the chicken to a plate to cool for 25 minutes; reserve the broth. 

Discard the skin and bones, shred the meat and reserve it for later. Strain and reserve the broth into a large measuring cup or bowl (you should have 6 cups, supplement with water if needed); discard the onion, garlic and bay leaf. 

Heat a large saucepan over medium-high heat. Add the oil and when it is hot, add the sweet onion, 4 chopped cloves garlic and jalapeno and cook, stirring, until golden brown, about 5 minutes. Add the chili powder, cumin, cayenne pepper, and some salt and pepper and stir until fragrant, about 1 minute. Add the diced tomatoes, black beans and the reserved broth. Season the soup with a pinch of salt and pepper. Bring to a simmer and cook for 30 minutes. Stir in the chicken and corn tortillas and continue simmering until the chicken is heated through and the corn tortillas soften, about 15 minutes more.

IDEAS YOU'LL LOVE

Chicken Popcorn

Recipe courtesy of Devon Knight|Erik Trinidad

Chicken Kiev

Recipe courtesy of Eva Levitis

Crunchy Parmesan Chicken Tenders

Recipe courtesy of Giada De Laurentiis

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Ching's Amazing Asia

8:30am | 7:30c

Ching's Amazing Asia

9:30am | 8:30c
10am | 9c
11am | 10c
12pm | 11c
1pm | 12c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here