Soup·Mexican-Inspired / Tex-Mex

Chicken Tortilla Soup

★ American Edition

A hearty chicken tortilla soup with tender shredded chicken, black beans, corn, tomato-rich broth, jalapeno, lime, cilantro, and crisp tortilla strips.

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Active

15m

Total

50m

Serves

Level

easy

Recipe

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olive oil (soup)2 tablespoons

large yellow onion, chopped1

jalapeno, seeded and finely diced1

garlic, minced4 cloves

tomato paste1 tablespoon

chili powder1 1/2 teaspoons

ground cumin1 1/2 teaspoons

dried oregano1/2 teaspoon

kosher salt, plus more to taste1 teaspoon

low-sodium chicken stock or bone broth4 cups

crushed tomatoes, 28 ounces1 can

boneless skinless chicken breasts, approximately 2 medium breasts1 to 1 1/4 pounds

corn, 15 ounces, drained and rinsed1 can

black beans, 15 ounces, drained and rinsed1 can

chopped fresh cilantro1/3 cup

fresh lime juice, plus more to taste1 1/2 tablespoons

small corn tortillas, cut into thin strips8

olive oil (tortilla strips)2 tablespoons

kosher salt (tortilla strips)1/4 teaspoon

diced avocado (topping)to taste

extra cilantro (topping)to taste

lime wedges (topping)to taste

shredded cheddar or Monterey Jack cheese (topping)to taste

sour cream (topping)to taste

sliced jalapenos (topping)to taste

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