Servings: 4 servings
Equipment
- Stockpot or Dutch Oven
- Frypan or deep skillet pan
Ingredients
- 1 chicken breast, boneless + skinless cut into 1-inch pieces
- 1 yellow onion
- 1 jalapeno diced
- 1 tbsp minced garlic
- 2 chipotle chiles in adobo sauce diced
- 1 tbsp tomato paste
- 1 tsp smoky chipotle base seasoning or 1 tsp adobo sauce
- 14 oz can Fire-Roasted Diced Tomatoes with Green Chiles drained
- ½ can white corn drained
- ½ can sweet yellow corn drained
- 2 cups chicken stock or chicken broth
- 2 tsp cumin powder divided, plus more to season
- 2 tsp chili powder divided, plus more to season
- 2 tsp oregano divided
- 1 tsp each Salt + Pepper plus more to taste
- 4 yellow corn tortillas cut into 1/2 inch thick strips
- 1 lime cut into wedges
- 2 tbsp Cotija Cheese crumbled
- 2 tbsp Mexican Crema
- 2 tbsp cilantro chopped
Instructions
- Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.
- In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min
- Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom and cook for 2-3 minutes.
- Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy.
- Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes.
- Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes.
- In a frying pan heat enough oil to cover 1/4 of the bottom to 350F.
- Cut your yellow corn tortillas into 1/2-inch strips.
- Working in 2 or 3 batches so you don't overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.
- Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil. Season with a pinch of chili powder, cumin, and salt.
- Top with the cotija cheese, Mexican crema, cilantro, and lime wedges. Want to add more? Maybe some Pico de Gallo, small chunks of Avocados, or even a large dallop of Guacamole is a great addition to this soup.
Notes
Storage: This soup is perfect for meal prepping or making ahead. Just add the tortillas and toppings when you are ready to eat. Store in a food-safe air-tight container for 5-7 days or freeze for up to 6 months.
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