One Pot Chicken Tortilla Soup
One Pot Chicken Tortilla Soup
And just like that, it's cold out here in NYC. We've finally finished all of my delicious Thanksgiving leftovers, so I decided to go Mexican. This soup comes together pretty quickly. I use organic chicken thighs, but feel free to use breasts (for less flavor haha), or black beans for vegetarian. The spices are what flavors the dish and makes it Mexican. Cotija cheese is a soft, Mexican cheese that crumbles. It's slightly chewy. It's less salty than feta. You can sub for queso fresco (another Mexican cheese) or even parm if you can't find either of those. The tortilla chips add a nice crunch. Finish with cilantro or a squeeze of lime for freshness and it'll be "just right."
Equipment
- medium sauce pot https://amzn.to/46Fqa0l **
- ladle https://amzn.to/4a0u32Y **
Ingredients
- 12 oz organic chicken thighs
- 1 small yellow or white onion
- 2 organic carrots
- 3 organic celery stalks
- 2 1/2 cups organic chicken or veggie stock
- 1 tsp cumin powder https://amzn.to/3GGznet **
- 1/4 tsp dried oregano https://amzn.to/3sVbLiI **
- 1 tsp chili powder https://amzn.to/46BQpEL **
- 1 tsp garlic powder https://amzn.to/47z91H3 **
- 1 cup organic diced tomatoes https://amzn.to/3uAF3Uh **
- organic olive oil
- kosher salt https://amzn.to/3Sa6PAV **
- fresh cracked black pepper https://amzn.to/3RoH0wh **
Garnish
- 5 sprigs organic cilantro
- 1 lime
- 2 oz cotija cheese https://amzn.to/47PSDCd **
- tortilla chips
Instructions
- Peel the carrot. Dice the onion, carrots and celery. Chop the cilantro.
- In a medium sauce pot over medium heat, add a tbs of olive oil. Add the diced onions, carrots and celery. Add a pinch of salt and a few grinds of fresh cracked black pepper. Cook stirring occasionally for 5-7 minutes, until the veggies have softened.
- Season the chicken with 1/2 tsp of kosher salt and 1/4 tsp fresh cracked black pepper. Add the chicken to to the pot. Cook for 2 minutes on each side. Add the cumin, oregano, chili powder, and garlic powder. Mix and cook for a minute for the spices to bloom.
- Add the diced tomatoes, chicken stock, a pinch of salt and few grinds of fresh cracked black pepper. Stir to combine. Bring to a boil, reduce to a simmer and cook for 10 minutes uncovered.
- Remove the chicken and shred or dice. Place back in the pot and cook for another minute.
- To plate, ladle out the soup, add the cheese, cilantro, tortilla chips and a squeeze of lime.
Notes
Amazon affiliate- I may receive compensation. Â
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