Chicken Tortilla Soup with Quinoa

Believe me when I say this stuff is restaurant quality good. Plus, it’s a lighter version so it’s healthier. Also, the only change I made to the recipe was to add a few dashes of hot sauce to spice things up a bit, but I LOVE spice so that move may not be for you. Regardless, this stuff is SO SO SO good and makes a shit ton of soup, so cut it in half if you’re not trying to feed a family of 100.

Chicken Tortilla Soup with Quinoa by Damn Delicious

INGREDIENTS:

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts

  • Kosher salt and freshly ground black pepper

  • 3 cloves garlic, minced

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 2 tablespoons tomato paste

  • 1 tablespoon chili powder

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 8 cups chicken stock

  • 1 (28-ounce) can diced tomatoes

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 1/2 cups corn kernels, frozen, canned or roasted

  • 1/2 cup quinoa

  • Juice of 1 lime

  • 1/2 cup chopped fresh cilantro leaves

FOR THE BAKED TORTILLA STRIPS

  • 4 corn tortillas, cut into thin strips

  • 1/2 teaspoon chili powder, or more, to taste

  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt and pepper; coat with nonstick spray.. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.

  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.

  4. Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.

  5. Stir in tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.

  6. Stir in chicken stock, tomatoes, black beans, corn and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.

  7. Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.

  8. Serve immediately with baked tortilla strips, if desired.

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