This creamy chicken tortilla soup is packed full of dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories.
Preheat oven to 350 degrees. Cut 4 corn tortillas into strips. Spray with non-stick cooking spray and spread on a large, rimmed baking sheet. Bake for 10-15 minutes until golden brown and crisp. Toss halfway through to prevent burning. Set aside.
While tortillas bake, heat a large stock pot to a medium heat. Add olive oil. Once oil is hot, add onion. Saute for 2-3 minutes until slightly softened and fragrant. Add garlic and 1/4 teaspoon salt. Saute until garlic is fragrant and onion is completely softened, another 2-3 minutes.
Add cumin, coriander and chili powder. Stir and then add chicken stock, canned chiles, dried chiles, canned tomatoes and remaining salt. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
Tear remaining corn tortillas and add to soup. Simmer another 5 minutes. Use an immersion blender to blend the vegetables and tortillas into the broth. I like to leave a little bit of texture, but if you like it smooth, puree completely.
Add chicken, corn and black beans. Stir and simmer another 5-10 minutes. Season to taste with salt and pepper. Serve with shredded cheese, chopped cilantro, sour cream and crispy tortillas chips.
Recipe inspired and adapted from How Sweet Eats.