Chicken and Quinoa Tortilla Soup
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(11)
Ingredients
8 servings
- 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 ½ 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 ½ cups corn kernels, frozen, canned or roasted
- ½ cup quinoa
- Juice of 1 lime
- ½ cup chopped fresh cilantro leaves
- 4 corn tortillas, cut into thin strips
- ½ teaspoon chili powder, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 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.
Step 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.
Step 4
Add garlic, onion, and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 5
Stir in tomato paste, chili powder, cumin, and oregano until fragrant, about 1 minute.
Step 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.
Step 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.
Step 8
Serve immediately with baked tortilla strips, if desired.
Step 9
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Chef's notes
You can substitute corn with fresh, frozen, or roasted as per your preference.
Adjust the chili powder to your preferred level of heat.
Baked tortilla strips can be prepared ahead of time and stored in an airtight container.
