Chicken Meatball Tortilla Soup
What do you get when you combine tortilla soup with meatball soup? This delicious and hearty Chicken Meatball Tortilla Soup! It’s great on cold rainy days as a weeknight meal. Leftovers are even better the next day. It freezes really well. Need I say more? It’s the soup that’ll knock you off your feet, if that isn’t a ringing endorsement then I don’t know what is.
Chicken Meatball Tortilla Soup
It's my two favorite soups coming together to make one ultimate tasting soup. Chicken meatballs are browned and then simmered with a mix of veggies and chicken stock. Crispy tortilla strips, cheese and avocado finish this dish the right way.
Servings: 6
Equipment
- Dutch oven
- Baking sheet
- Skillet
Ingredients
Meatballs:
- 2 pounds ground chicken or turkey
- 1 large egg
- 1/2 cup plain bread crumbs
- 1/4 cup grated parmesan
- 1/4 cup fresh cilantro chopped
- 1/4 cup onion finely chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder or paprika
- 1/2 teaspoon crushed red chili flakes
Soup:
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 zucchini diced
- 1 yellow squash diced
- 1 red bell pepper diced
- 1 jalapeño chopped
- 1 chayote diced
- 1 ear of corn cut off kernels (1/2 cup frozen corn)
- 1 15 oz can fire roasted tomatoes
- 1 15 oz can black beans drained
- 2 tablespoons tomato paste
- 8 cups chicken stock
- 1 lime juiced
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried oregano
- corn tortillas cut into strips
- canola oil for frying
Optional Toppings:
- avocado
- sour cream
- cilantro
- cheddar cheese
- diced onion
- radish
Instructions
- Preheat oven to 400℉. Line a baking sheet with foil and grease with olive oil or cooking spray, set aside.
- In a large bowl, combine the chicken, egg, bread crumbs, parmesan, cilantro, onion, and spices until well incorporated. Roll into small meatballs a bit smaller than a golf ball and place on prepared baking sheet, evenly apart. Bake in the oven for about 15 to 20 minutes, until golden brown and crispy, turning about halfway.
- Place a large pot or dutch oven over medium-high heat with the oil. Add the onions and garlic and sauté for about 3 to 5 minutes, until softened. Stir in the zucchini, yellow squash, red bell pepper, jalapeño, chayote, and corn. Season with a bit of salt and pepper and cook for about 10 minutes. Add the tomatoes, black beans, tomato paste, and chicken stock, lime juice, salt, black pepper and dried oregano and stir until combined. Lower the heat and simmer uncovered for about 30 minutes.
- Fill a saucepan or skillet with about half an inch of oil and place over medium heat. Once hot, add the tortilla strips and cook until golden brown and crispy. Drain well and transfer to a plate or platter lined with paper towels. Season with a bit of salt.
- Drop in the chicken meatballs into the soup and simmer for another 20 minutes. Serve with desired toppings. Store leftovers in the fridge for up to 4 days. Enjoy!
