Chicken Tortilla Soup

​Ingredients

• 1  1/2 pounds boneless skinless chicken breast, pounded to 3/4 inch thick
• 1 teaspoon kosher salt, plus more as needed for seasoning
• 1 teaspoon paprika, sweet or smoked, plus more as needed for seasoning
• black pepper, as needed for seasoning
• 2 tablespoons olive oil, divided
• 1 cup chopped white onion
• 1 tablespoon minced garlic
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 tablespoon chopped chipotle chilis in adobo sauce
• 1 tablespoon minced jalapenos
• 1/4 cup tomato paste
• 3/4 cup chopped red bell pepper
• 1 cup corn kernels, fresh, canned or frozen
• 1 cup black beans, canned, rinsed and drained
• 14.5 ounce canned diced fire roasted tomatoes, plus juice
• 5 cups unsalted chicken stock
• 1 1/2 teaspoons dried oregano
• 1 cup sliced corn tortilla strips, about 1/4-inch thick, 2-inch long strips
• 1 tablespoon lime juice
• 1/4 cup cilantro leaves, for garnish

Directions

1. Lightly season chicken breasts on both sides with salt, pepper, and paprika.
2. Heat large saute pan or dutch oven over medium heat.
3. Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes. 
4. Flip the chicken and cook on the other side until the internal temperature reaches 160F, about 5 to 6 minutes. 
5. Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. 
6. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
7. Once the oil is hot, add in the onions and garlic, saute for 1 minute. 
8. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika,  continuously stirring for 30 seconds. 
9. Add chopped chipotle chilis and jalapenos, saute for 1 minute.
10. Add in tomato paste and saute for 1 minute.
11. Add in bell pepper and corn, saute for 1 minute.
12. Add in the black beans, fire roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
13. Bring to a boil and then reduce to a simmer, cook chicken tortilla soup until tortillas are softened about 15 minutes. 
14. Stir in lime juice and cilantro leaves, taste and adjust seasoning with and pepper as desired. 
15. Serve the soup with desired toppings. ​