Chicken Tortilla Soup

by Sabrena Cantu December 02, 2020 3 min read

Chicken Tortilla Soup

Chicken tortilla soup is packed with all the right flavors to keep you warm and satisfied, even on the coldest of days!

Here's what you'll need:

  • Boneless, skinless chicken thighs
  • Southern Hospitality by Gulf Coast Smoke
  • White onion
  • Tomato paste
  • Canned diced tomatoes with green chiles (Rotel)
  • Chicken broth, low sodium
  • Black beans
  • Corn
  • Cilantro
  • Tortilla chips

To garnish:

  • Shredded Monterey Jack cheese
  • Thinly sliced jalapeño
  • Cilantro      
  • Sour cream

The Process

Start by dicing 1 cup of white onions. If using fresh corn, cut the kernels off of 2 ears of fresh corn. Also, open all of the canned products so that they are ready to pour out.

Next, season 6 boneless, skinless chicken thighs with Southern Hospitality by Gulf Coast Smoke. Heat a pot on medium-high heat, and drizzle in a couple tablespoons of cooking oil. Sear the chicken in the pot, about 2-3 minutes per side.

Remove the chicken from the pot, and add the diced onions. Cook the onions for 2 minutes, making sure to scrape any browned bits off the bottom of the pan as it will add more flavor to the soup. Add 1 1/2 tablespoons of tomato paste and stir to combine. Next, add in two 10 oz cans of Rotel and three 14.5 oz cans of low sodium chicken broth. Return the chicken to the pot and simmer on medium heat for 10 minutes or until the chicken reaches an internal temperature of 165°F.

Once the chicken is cooked, remove it from the pot. Add one 14.5 oz can of black beans with the liquid drained and the fresh corn kernels. If using frozen or canned corn, use 1 1/2 cups. Reduce the heat to medium-low and simmer for 10-15 minutes.

In the meantime, shred the chicken by hand or with a fork and return it to the pot. Also add in 1 teaspoon of salt and 1 teaspoon of Southern Hospitality. If you're using a different seasoning, taste before adding any additional salt as the salt content may vary. After the 10-15 minutes of simmering, add 1-2 tablespoons of freshly minced cilantro depending on how much you like. Top the soup with shredded Monterey Jack cheese and tortilla chips. Garnish with cilantro, thinly sliced jalapeño, and for a creamy addition, cool sour cream!

Chicken Tortilla Soup

Prep Time: 5 minutes    Cook Time: 35 minutes

Makes: 6 Servings

Amount

Ingredients

6

Boneless, skinless chicken thighs

1 tsp + more for seasoning

Southern Hospitality by Gulf Coast Smoke

1 cup

Diced white onions

 1 ½ tablespoons

Tomato paste

(2) 10-ounce cans

Diced tomatoes with green chiles (Rotel)

(3) 14.5-ounce cans

Low-sodium chicken broth

(1) 14.5-ounce can

Black beans, drained

2 ears

Fresh corn cut of the cob (1 ½ cups fresh, frozen, or canned)

1-2 tablespoons

Chopped, fresh cilantro

1 teaspoon

Salt

To Garnish:

  • Tortilla chips
  • Shredded Monterey Jack cheese
  • Cilantro
  • Thinly sliced jalapeño
  • Sour cream
  • Fresh limes
  1. Dice 1 cup or ½ of a large white onion. Cut the kernels of corn off 2 ears of corn.
  2. Open cans so they are ready to pour as needed.
  3. Season 6 boneless, skinless chicken thighs with Southern Hospitality rub or any seasoning of your choice. Heat a pot on medium-high heat and drizzle in a couple tablespoons of cooking oil. Sear the chicken thighs for 2-3 minutes per side and remove from the pot.
  4. Add the onions to the pot and cook for 2 minutes, making sure to scrape any browned bits from the bottom of the pot. Add 1 ½ tablespoons of tomato paste and stir. Stir in 2 cans of Rotel as well as 3 cans of low-sodium chicken broth. Return the chicken to the pot and simmer on medium heat until the chicken reaches an internal temperature of 165°F.
  5. Once the chicken is cooked, remove from the pot. Add in 1 can of black beans, drained and 1 ½ cups of fresh, frozen, or canned corn. Simmer for 10-15 minutes.
  6. During this time, shred the chicken by hand or with a fork and return it to the pot. Also, add in 1 teaspoon of salt and 1 teaspoon of Southern Hospitality. If using a different seasoning, taste before adding additional salt as the salt content may vary.
  7. After 10-15 minutes of simmering, add 1-2 tablespoons of chopped cilantro and remove from the heat.
  8. Serve with shredded Monterey jack cheese and tortilla chips. Garnish with cilantro, thinly sliced jalapeño, or sour cream.

     

     

    Sabrena Cantu
    Sabrena Cantu



    Also in Chicken Recipes

    Stuffed Poblano Peppers
    Stuffed Poblano Peppers

    by Sabrena Cantu October 08, 2021 4 min read

    Fried Chicken
    Fried Chicken

    by Sabrena Cantu July 23, 2021 3 min read

    Raspberry Chipotle Chicken Poppers
    Raspberry Chipotle Chicken Poppers

    by Sabrena Cantu May 14, 2021 3 min read