Cast Iron

Chicken Tortilla Soup with Corn and Black Beans

July 29, 2011
0 Ratings
  • Serves 2-4
Author Notes

My friend Paige gave me a draft of this recipe, but I made a few changes: I decided to brown the chicken instead of poaching it, added fresh corn, and jalapenos.

This soup is great the next day when all the flavors mingle together! —Olga of Mango & Tomato

What You'll Need
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, sliced
  • 1/2 jalapeno, seeds removed, chopped
  • 2 chicken breasts
  • 15 ounce can fire roasted tomatoes
  • 32 ounce chicken broth
  • 1 corn on the cob, kernels removed
  • 2 cups cooked black beans (or use canned)
  • cilantro, chopped
  • avocado, diced
  • tortillas, sliced and fried
  • lime wedges
  • sour cream
  1. Heat a heavy pot. Add oil. Add onions, garlic and jalapeno and saute for about 10 minutes.
  2. Meanwhile, heat a cast iron skillet. Add a bit of oil and chicken breasts seasoned with salt and pepper. Cook uncovered for about 6 minutes on each side. Cover and cook for about 5 more minutes.
  3. Back to the onions, garlic and jalapenos: add fire roasted tomatoes and chicken broth. Simmer for 10-15 minutes. Using a stick blender puree the mixture. {Note: you can make it perfectly pureed, or leave some chunks of vegetables in the soup.}
  4. Add corn, beans and chopped chicken breasts. Simmer for 15 more minutes.
  5. Get all of your toppings ready.
  6. Ladle the soup and top with tortilla strips, chunks of avocado, cilantro leaves and a spoon-full of sour cream. Squirt with a lime wedge. Eat immediately!
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