Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes
Tender shredded chicken makes this tortilla soup hearty and satisfying.Fire-roasted tomatoes create a rich, smoky tomato broth.Charred corn adds natural sweetness and delicious roasted flavor.Black beans and vegetables make the soup filling and nutritious.Fresh lime, cilantro, avocado, and tortilla strips add vibrant finishing touches.Serve hot for a cozy Mexican-inspired family dinner or comforting lunch.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 bay leaf
- 1 tablespoon tomato paste
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 cup frozen or fresh corn kernels
- 1 cup water
- 4 cups low-sodium chicken broth
- 1 can (14–15 ounces) fire-roasted diced tomatoes
For the Charred Corn
- 1 cup corn kernels
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika
- Pinch of salt
- Pinch of black pepper
For the Crispy Tortilla Strips
- 6 small corn tortillas
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- Pinch of salt
For Topping
- 1 avocado, diced
- Fresh cilantro
- Lime wedges
- ½ cup shredded Monterey Jack or Mexican cheese blend
- ¼ cup sour cream
- Sliced jalapeños
- Diced red onion
- Crispy tortilla strips
Instructions
Prepare the Vegetables
- Wash and prepare all the vegetables.Finely chop the onion, dice the red bell pepper, and finely chop the jalapeño.Mince the garlic and set everything aside.
Prepare the Charred Corn
- Heat a large skillet over medium-high heat.Add 1 teaspoon olive oil followed by the corn kernels.Sprinkle with smoked paprika, salt, and black pepper.Cook for approximately 5–7 minutes, stirring occasionally, until the corn develops golden-brown and lightly charred spots.Transfer the charred corn to a bowl and set aside.
Sauté the Aromatics
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat.Add the chopped onion and bell pepper.Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables soften.
Add the Jalapeño and Garlic
- Add the chopped jalapeño and minced garlic.Cook for approximately 1 minute, stirring constantly.Be careful not to burn the garlic.
Add the Spices
- Add cumin, chili powder, smoked paprika, oregano, coriander, black pepper, and salt.Stir continuously for approximately 30 seconds.Briefly cooking the spices in the oil helps release their aroma and creates a deeper flavor.
Add the Tomato Paste
- Stir in the tomato paste.Cook for approximately 1 minute.The tomato paste will become slightly darker and more concentrated, adding richness to the broth.
Add the Fire-Roasted Tomatoes
- Pour in the fire-roasted diced tomatoes.Stir well, scraping the bottom of the pot to release any flavorful browned bits.
Add the Broth
- Pour in the chicken broth and water.Add the bay leaf.Stir everything together and bring the soup to a gentle boil.
Add the Chicken
- Carefully place the chicken breasts or thighs into the simmering broth.Reduce the heat to medium-low.Cover partially and simmer for approximately 18–22 minutes, or until the chicken is fully cooked.The thickest part of the chicken should reach 165°F (74°C).
Add the Beans
- Return the shredded chicken to the soup.Add the drained black beans.Stir gently to combine.
Add the Charred Corn
- Add most of the charred corn to the soup, reserving a small amount for garnishing.Simmer for another 5–7 minutes.This allows the corn, chicken, beans, and broth to blend together
Finish with Lime and Cilantro
- Remove the bay leaf.Turn off the heat.Stir in fresh lime juice and chopped cilantro.The lime adds brightness and balances the rich smoky flavors
Bake the Tortilla Strips
- Spread the tortilla strips into a single layer.Bake for approximately 8–12 minutes, tossing once halfway through.Bake until golden and crisp.Keep a close eye on them because thin tortilla strips can brown quickly.
Prepare the Toppings
- Dice the avocado.Prepare lime wedges, cilantro, cheese, sour cream, sliced jalapeños, red onion, and any other desired toppings.
Serve the Soup
- Ladle the hot chicken tortilla soup into serving bowls.Top each bowl with crispy tortilla strips, diced avocado, reserved charred corn, shredded cheese, fresh cilantro, and a spoonful of sour cream.
Finish with Lime
- Serve immediately with fresh lime wedges.Squeeze lime juice over each serving just before eating for a bright and refreshing finish.
Notes
- Chicken: Chicken thighs can be used instead of breasts for a richer and more tender texture.
- Corn: Fresh, frozen, or canned corn can be used. Drain canned corn thoroughly before charring.
- Tomatoes: Fire-roasted tomatoes provide extra smoky flavor, but regular diced tomatoes can be substituted.
- Spice level: Adjust the jalapeño and chili powder according to your preferred heat level.
- Beans: Black beans are excellent, but pinto beans can also be used.
- Broth: Low-sodium chicken broth allows you to control the final salt level.
- Tortilla strips: Store-bought tortilla chips can be crushed over the soup when you want a quicker topping.
- Storage: Refrigerate leftover soup in an airtight container for up to 4 days.