Chicken Tortilla Soup

Ingredients

• 1 1/4 lbs boneless skinless chicken breast
• 2 tsp paprika
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus more for seasoning
• Black pepper for seasoning
• 1 cup chopped white onion
• 4 cloves garlic minced (1 tbsp)
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp chili powder
• 2 tbsp chipotle chilis in adobo sauce
• 3/4 cup tomato paste
• 3/4 cup chopped red bell peppers
• 1 cup corn kernels
• 14.5 canned crushed or diced tomatoes
• 5 cups chicken stock
• 1 1/4 tsp dried oregano
• 1 cup sliced corn tortilla strips
• 1 tbsp lime juice
• 3/4 cup cilantro leaves, for garnish
• Jack cheese-topping

Steps

1. Lightly season chicken breast on both sides with salt, pepper, and 1 tsp paprika.
2. Heat large saute pan or Dutch oven over medium heat.
3. Add 1 tbsp of olive oil, once hot, cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
4. Flip the chicken and cook on the other side until the internal temperature reaches 160°F, about 5 to 6 minutes.
5. Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.
6. In the same pot heat over medium heat, add 1 tbsp of olive oil.
7. Once the oil is hot, add in the onions and garlic, saute for 1 minute.
8. Add in the cumin, coriander, chili powder, and 1 tsp paprika, continuously stirring for 30 seconds.
9. Add chopped chipotle chilis, saute for 1 minute.
10. Add in tomato paste and saute for 1 minute.
11. Add in bell pepper and corn, saute for 1 minute.
12. Add in the can tomatoes, chicken stock, oregano, salt, tortilla strips and shredded chicken. Stir to combine.
13. Bring to a boil then reduce to a simmer, cook chicken tortilla soup until tortilla are softened, about 15 minutes.
14. Stir in lime juice and cilantro leaves, taste and adjust seasoning with salt and pepper as desired.
15. Serve the soup with desired toppings.