Chicken Tortilla Soup | Recipe Cart

Ingredients

• 1 ½ pounds boneless skinless chicken breast (pounded to ¾-inch thick)
• 1 teaspoon kosher salt (plus more as needed for seasoning)
• 1 teaspoon paprika (sweet or smoked, plus more as needed for seasoning)
• black pepper (as needed for seasoning)
• 2 tablespoons olive oil (divided)
• 1 cup chopped white onion (¼-inch dice)
• 1 tablespoon minced garlic
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 tablespoon chopped chipotle chilis in adobo sauce
• 1 tablespoon minced jalapenos
• ¼ cup tomato paste
• ¾ cup chopped red bell pepper (¼-inch dice)
• 1 cup corn kernels (fresh, canned or frozen)
• 1 cup black beans (canned, rinsed and drained)
• 14 1/2 ounces canned diced fire roasted tomatoes (plus juice)
• 5 cups unsalted chicken stock
• 1 ½ teaspoons dried oregano
• 1 cup sliced corn tortilla strips (¼-inch thick, 2-inch long strips)
• 1 tablespoon lime juice
• ¼ cup cilantro leaves (for garnish)