Pescatarian One-Pot Chicken Tortilla Soup
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Learn more →Ingredients
6 servings
For the tortilla strips
- 6 corn tortillas, cut into ¼-inch strips
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the soup
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts or thighs
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced or diced (optional)
- ½ cup sour cream (optional)
- 1 cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Bake for 10–14 minutes, turning once halfway through, until golden and crisp. Set aside.
- 2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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