Chicken Tortilla Soup
Total Time
70m
Prep Time:15m
Yields:6 Servings
Ingredients
1 can
(15 oz.)
2
peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce , minced, and 2 tbsp. sauce
1½ lbs.
<p>boneless skinless chicken breasts</p>
1 can
(15.5 oz.)
GOYA® Black Beans , drained and rinsed
1 can
(15.5 oz.)
GOYA® Golden Corn , drained and rinsed
¼ cup
<p>finely chopped fresh cilantro, divided</p>
GOYA® Corn Oil , for frying
8
GOYA® Corn Tortillas , halved and cut into strips
1
<p>avocado, peeled, halved, pitted and sliced</p>
⅓ cup
<p>sour cream</p>
6
GOYA® Jalapeño Peppers , diced
6
<p>Lime wedges, for serving</p>
Directions
Step 1
<p>In large saucepan set over medium-high heat, stir together bouillon, Adobo seasoning and 4 cups water. Stir in enchilada sauce, minced chipotle peppers and adobo sauce; bring to a boil.</p>
Step 2
<p>Add chicken breasts. Reduce heat to medium-low. Cook at a gentle simmer, stirring occasionally, for 30 to 35 minutes or until chicken is very tender. Transfer chicken to bowl or cutting board; using 2 forks, shred chicken. Return to saucepan.</p>
Step 3
<p>Stir black beans, corn and 2 tbsp. cilantro into soup; return to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender and heated through.</p>
Step 4
<p>Meanwhile, in large skillet set over medium-high heat, add enough oil to reach 1-inch up sides. In batches to avoid crowding, fry tortilla strips, turning occasionally, for 2 to 3 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate.</p>
Step 5
<p>Divide soup among 6 bowls. Garnish with tortilla strips, avocado, sour cream, jalapeños and remaining cilantro. Serve with lime wedges.</p> <p><strong>Baked Corn Tortillas:</strong> Alternatively, toss corn tortilla strips with 2 tbsp. GOYA® <a href="https://www.goya.com/en/products/corn-oil/">Corn Oil</a>. Arrange in single layer on parchment paper–lined baking sheet. Bake, flipping once, in preheated 350ºF oven for 6 to 8 minutes or until golden brown and crisp.</p>
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Chicken Tortilla Soup
Prep Time: 15m
Total time: 70m
Yields: 6 Servings
Ingredients
1 can (15 oz.)
2
peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce , minced, and 2 tbsp. sauce
1½ lbs.
<p>boneless skinless chicken breasts</p>
1 can (15.5 oz.)
GOYA® Black Beans , drained and rinsed
1 can (15.5 oz.)
GOYA® Golden Corn , drained and rinsed
¼ cup
<p>finely chopped fresh cilantro, divided</p>
GOYA® Corn Oil , for frying
8
GOYA® Corn Tortillas , halved and cut into strips
1
<p>avocado, peeled, halved, pitted and sliced</p>
⅓ cup
<p>sour cream</p>
6
GOYA® Jalapeño Peppers , diced
6
<p>Lime wedges, for serving</p>
Directions
Step 1
<p>In large saucepan set over medium-high heat, stir together bouillon, Adobo seasoning and 4 cups water. Stir in enchilada sauce, minced chipotle peppers and adobo sauce; bring to a boil.</p>
Step 2
<p>Add chicken breasts. Reduce heat to medium-low. Cook at a gentle simmer, stirring occasionally, for 30 to 35 minutes or until chicken is very tender. Transfer chicken to bowl or cutting board; using 2 forks, shred chicken. Return to saucepan.</p>
Step 3
<p>Stir black beans, corn and 2 tbsp. cilantro into soup; return to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender and heated through.</p>
Step 4
<p>Meanwhile, in large skillet set over medium-high heat, add enough oil to reach 1-inch up sides. In batches to avoid crowding, fry tortilla strips, turning occasionally, for 2 to 3 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate.</p>
Step 5
<p>Divide soup among 6 bowls. Garnish with tortilla strips, avocado, sour cream, jalapeños and remaining cilantro. Serve with lime wedges.</p> <p><strong>Baked Corn Tortillas:</strong> Alternatively, toss corn tortilla strips with 2 tbsp. GOYA® <a href="https://www.goya.com/en/products/corn-oil/">Corn Oil</a>. Arrange in single layer on parchment paper–lined baking sheet. Bake, flipping once, in preheated 350ºF oven for 6 to 8 minutes or until golden brown and crisp.</p>
