Soup·Mexican-Inspired

Chicken Tortilla Soup

★ American Edition

A hearty chicken tortilla soup made with tender shredded chicken, black beans, corn, crushed tomatoes, jalapeño, warm spices, cilantro, lime, and crispy tortilla strips. The broth is tomato-rich, lightly smoky, and finished bright with fresh lime.

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Active

15m

Total

50m

Serves

Level

easy

Recipe

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Olive oil2 tablespoons

Yellow onion, chopped1 large

Garlic, minced4 cloves

Jalapeño peppers, seeded and diced1 to 2

Tomato paste1 tablespoon

Low-sodium chicken broth or stock5 cups

Crushed tomatoes, 28 oz1 can

Boneless, skinless chicken breasts, or 3 cups cooked shredded chicken1 pound

Corn, 15 oz, drained and rinsed1 can

Black beans, 15 oz, drained and rinsed1 can

Chili powder1 1/2 teaspoons

Ground cumin1 1/2 teaspoons

Dried Mexican oregano1/2 teaspoon

Kosher salt, plus more to taste1 teaspoon

Chopped fresh cilantro, plus more for serving1/3 cup

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

Small corn tortillas, 6-inch8

Olive oil, for baking tortilla strips2 tablespoons

Kosher salt (for tortilla strips)1/4 teaspoon

Large avocado, diced (for serving)1

Lime wedges (for serving)As needed

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