This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 4-5
Darrell Wiggins
@countryboycookingcompany_
00:30
Prep
03:00
Cook
03:30
Total Time
Ingredients & Directions
Directions
Chicken Tortilla Soup
5
Springer Mountain Farms Boneless Skinless Chicken Thighs
Southwest or Taco Seasoning of your choice, for seasoning chicken
2-3 ears
Fresh corn on the cob or 15 oz can of corn, drained
24 oz.
Fresh tomatoes or canned fire roasted tomatoes
4 tablespoons
Olive oil, divided
1
Medium onion, diced
2
Jalapenos, seeded and minced, or 1 can diced green chili's
2-3 cloves
Garlic, minced
32 oz.
Chicken broth or stock
30 oz.
Black beans, drained and rinsed
16 oz
Sour cream, divided
Tortilla strips for serving
Shredded Mexican blend cheese for serving
Green Onions, sliced. For garnish
- Season chicken with Southwest or taco seasoning (Darrell uses a jalapeno lime rub on his).
- Grill (or roast) chicken at 350°F or until the internal temperature reaches 165°F.
- Grill corn directly over open flame to add some char for a few minutes and then cut corn off the cob with a knife for adding to the soup. (Corn doesn't need to be completely cooked as it will cook more once added to soup.)
- If using fresh tomatoes, cut in half and brush lightly with olive oil before placing on a grill safe pan & add them to the grill; roast them for about 20-30 minutes to cook down; pulse in blender when roasted.
- Heat Dutch oven (on grill or stovetop) with 2 tablespoons olive oil over medium heat and add onions, cooking until translucent.
- Add garlic and cook another minute, just until fragrant.
- Pour in blended tomatoes, spice blend, chicken broth, jalapenos, roasted corn, black beans and chicken.
- Bring soup to a simmer, then turn down to low heat and cook for about 1 1/2 to 2 hours or until the soup starts to thicken and beans are tender.
- Before serving, remove chicken thighs, shred them and return to soup.
- Finish off the soup by mixing in half of the sour cream and stir to combine.
- Serve with additional sour cream, tortilla strips or chips and topping with shredded cheese & sliced green onions.
Spice blend
1 - 1/2 teaspoon
Oregano
3/4 teaspoon
Salt
3/4 teaspoon
Black pepper
1 - 1/2 teaspoon
Cumin
1 - 1/2 teaspoon
Chili powder
1/2 teaspoon
Turmeric
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Tortilla Soup from @countryboycookingcompany_
Darrell Wiggins
@countryboycookingcompany_
Yield: 4-5
00:30
Prep
03:00
Cook
03:30 Total Time
Ingredients
Directions
Chicken Tortilla Soup
5
Springer Mountain Farms Boneless Skinless Chicken Thighs
Southwest or Taco Seasoning of your choice, for seasoning chicken
2-3 ears
Fresh corn on the cob or 15 oz can of corn, drained
24 oz.
Fresh tomatoes or canned fire roasted tomatoes
4 tablespoons
Olive oil, divided
1
Medium onion, diced
2
Jalapenos, seeded and minced, or 1 can diced green chili's
2-3 cloves
Garlic, minced
32 oz.
Chicken broth or stock
30 oz.
Black beans, drained and rinsed
16 oz
Sour cream, divided
Tortilla strips for serving
Shredded Mexican blend cheese for serving
Green Onions, sliced. For garnish
- Season chicken with Southwest or taco seasoning (Darrell uses a jalapeno lime rub on his).
- Grill (or roast) chicken at 350°F or until the internal temperature reaches 165°F.
- Grill corn directly over open flame to add some char for a few minutes and then cut corn off the cob with a knife for adding to the soup. (Corn doesn't need to be completely cooked as it will cook more once added to soup.)
- If using fresh tomatoes, cut in half and brush lightly with olive oil before placing on a grill safe pan & add them to the grill; roast them for about 20-30 minutes to cook down; pulse in blender when roasted.
- Heat Dutch oven (on grill or stovetop) with 2 tablespoons olive oil over medium heat and add onions, cooking until translucent.
- Add garlic and cook another minute, just until fragrant.
- Pour in blended tomatoes, spice blend, chicken broth, jalapenos, roasted corn, black beans and chicken.
- Bring soup to a simmer, then turn down to low heat and cook for about 1 1/2 to 2 hours or until the soup starts to thicken and beans are tender.
- Before serving, remove chicken thighs, shred them and return to soup.
- Finish off the soup by mixing in half of the sour cream and stir to combine.
- Serve with additional sour cream, tortilla strips or chips and topping with shredded cheese & sliced green onions.
Spice blend
1 - 1/2 teaspoon
Oregano
3/4 teaspoon
Salt
3/4 teaspoon
Black pepper
1 - 1/2 teaspoon
Cumin
1 - 1/2 teaspoon
Chili powder
1/2 teaspoon
Turmeric
