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Savory Cheese-Stuffed Chicken Tortilla Soup Recipe Easy and Delicious with Pickled Onions

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A hearty and flavorful chicken tortilla soup featuring cheese-stuffed chicken breasts and tangy pickled onions, perfect for cozy meals and easy weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 cup shredded Monterey Jack or Oaxaca cheese
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for searing)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked chipotle powder or 1–2 chipotle peppers in adobo, minced
  • 1 (14 oz / 400 g) can diced tomatoes, with juices
  • 6 cups chicken broth (homemade or low sodium store-bought)
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Fresh cilantro, chopped, for garnish
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Tortilla strips or crushed tortilla chips
  • Avocado slices (optional)
  • Lime wedges
  • Sour cream or Mexican crema (optional)

Instructions

  1. Prepare the pickled onions: In a bowl, whisk together apple cider vinegar, water, sugar, and salt until sugar dissolves. Add the thinly sliced red onions, stir to combine, and let sit at room temperature for at least 30 minutes.
  2. Stuff the chicken breasts: Using a sharp knife, carefully cut a pocket into the side of each chicken breast (about 3/4 inch deep). Stuff each pocket with shredded Monterey Jack cheese, pressing gently to fill but not overstuff.
  3. Season and sear the chicken: Sprinkle smoked paprika, salt, and pepper over the stuffed chicken breasts. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear for about 3 minutes per side until golden brown but not fully cooked through. Remove chicken and set aside.
  4. Sauté the aromatics: In the same pot, add 2 tablespoons olive oil. Add diced onion and sauté for 4-5 minutes until translucent and fragrant. Stir in minced garlic and chopped jalapeño; cook another minute until fragrant.
  5. Add spices and tomatoes: Sprinkle in cumin and chipotle powder or minced chipotle peppers. Stir well to toast the spices for about 30 seconds. Pour in diced tomatoes with juices, stirring to combine.
  6. Simmer the soup: Pour in chicken broth, then add black beans and corn. Return the stuffed chicken breasts to the pot, nestling them into the liquid. Bring the soup to a gentle simmer, cover, and cook for 20-25 minutes or until chicken is cooked through (internal temperature should reach 165°F / 74°C).
  7. Shred the chicken: Remove chicken breasts from the soup and shred with two forks. Return shredded chicken to the pot, stirring to combine.
  8. Final touches: Taste and adjust seasoning with salt and pepper. If you like more heat, add a bit more chipotle or jalapeño at this point. Keep the soup warm on low heat until ready to serve.
  9. Serve: Ladle soup into bowls. Top with tortilla strips, pickled onions, fresh cilantro, avocado slices, and a dollop of sour cream or crema if desired. Squeeze fresh lime juice over everything for a bright finish.

Notes

Use high-quality smoked chipotle powder or canned chipotle peppers in adobo for authentic smoky heat. Thinly slice onions for faster pickling. Avoid overstuffing chicken breasts to prevent bursting. Sear chicken to lock in juices and flavor. Pickled onions add essential tang and crunch. Adjust spice level by omitting or adding jalapeños and chipotle. Soup stores well in fridge for up to 3 days; add tortilla strips and avocado fresh at serving. For slow cooker version, after searing chicken, cook on low 4-6 hours and shred before serving.

Nutrition

Keywords: chicken tortilla soup, cheese-stuffed chicken, pickled onions, chipotle soup, comfort food, easy soup recipe, weeknight dinner, Mexican soup

Find it online: https://fuzzyforker.com/savory-cheese-stuffed-chicken-tortilla-soup-recipe-easy-and-delicious-with-pickled-onions/