One-Pan Chicken Tortilla Soup

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1 medium yellow onion
• 4 garlic cloves
• 1 jalapeño
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 can (15 oz), rinsed black beans
• 1 cup frozen corn kernels
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 lime
• 1/2 cup fresh cilantro
• 1 avocado
• 1 cup tortilla strips or crushed tortilla chips
• 1 tbsp olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Dice the onion, mince garlic, and finely chop the jalapeño (remove seeds for milder heat). Cut chicken thighs into bite-size strips and season with salt and pepper.
2. 2Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken and sear 4 to 5 minutes until lightly browned on the edges; it does not need to cook through yet.
3. 3Add onion and jalapeño; cook 3 to 4 minutes until softened. Stir in garlic, chili powder, cumin, and smoked paprika for 30 seconds until fragrant.
4. 4Pour in fire-roasted tomatoes and chicken broth, scraping up any browned bits. Bring to a lively simmer.
5. 5Reduce heat to medium-low, cover partially, and simmer 12 to 15 minutes until chicken is tender and reaches 165°F.
6. 6Stir in rinsed black beans and corn; simmer uncovered 5 more minutes so the soup thickens slightly and vegetables heat through.
7. 7Juice one lime into the pot and chop cilantro. Taste and adjust salt. Ladle into bowls.
8. 8Top each serving with diced avocado, fresh cilantro, a squeeze of remaining lime, and crunchy tortilla strips. Cool completely before packing into jars for meal-prep lunches; reheat gently and add toppings at the office.