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
Print
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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chicken Stir-Fry Soup

Recipe courtesy of Jeffrey Saad

Chicken Masala

Recipe courtesy of Bal Arneson

Chicken Madeira

Recipe courtesy of Kelsey Nixon

Chicken Parmesan

Recipe courtesy of Ellie Krieger

Spicy Chicken Soup (Tom Yum Gai)

Recipe courtesy of Susan Vu

Grilled Tuscan Chicken

Recipe courtesy of Debi Mazar and Gabriele Corcos

Bobby's Chicken-Fried Chicken

Recipe courtesy of Bobby Deen

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Mu Shu Chicken

Recipe courtesy of Ching-He Huang

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here