Chicken & Tortilla Soup

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low--just a slight chile warmth--so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.



by 3  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   tablespoon 
    vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
  • see savings
    On Sale
    1/4  cup 
    finely chopped onion (from about 1/2 small onion)
  • see savings
    On Sale
    1   tablespoon 
    chili powder; more to taste
  • see savings
    On Sale
    1   tablespoon 
    tomato paste
  • see savings
    On Sale
    2   
    skinless chicken thighs (bone-in or boneless)
  • see savings
    On Sale
     
    Salt to taste
  • see savings
    On Sale
    4   cups 
    homemade or low-salt canned chicken broth (I use Pacific brand)
  • see savings
    On Sale
     
    Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
  • see savings
    On Sale
    4   
    fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
  • see savings
    On Sale
    1/2  cup 
    corn kernels (canned is fine)
  • see savings
    On Sale
    1/2  cup 
    canned black beans, rinsed and drained
  • see savings
    On Sale
    3/4  cup 
    diced fresh tomato
For the garnish:
  • see savings
    On Sale
    1   
    ripe avocado, diced and tossed with a squeeze of lime juice
  • see savings
    On Sale
    1/4  cup 
    crumbled queso fresco, feta, or ricotta salata
  • see savings
    On Sale
    2   
    dollops sour cream
  • see savings
    On Sale
     
    Lime wedges for serving

Directions
1.
Put 1 tablespoon of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.
2.
Season the chicken thighs lightly with salt and nestle them in the chile paste, turning them once so they're entirely coated. Pour in about 1/2 cup of the broth and adjust the heat to a simmer. Cover the pan and cook the chicken, turning once, until it's extremely tender when pierced with a knife, 30 to 40 minutes (add a little more broth if the pan is drying out). When the chicken's done, remove it from the pan, let it cool a bit, and cut or shred it into bite-size pieces, discarding any bones and bits of fat or gristle; set aside.
3.
If there's any visible grease in the pan, spoon it off, add the remaining broth and the cilantro stems and simmer, uncovered, until the broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.
4.
While the broth is reducing, fry the tortillas: Linke a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat the oil over medium heat; when it reaches 375 degrees F or when a strip of tortilla sizzles immediately when dipped in the oil, add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until the strips aren't bubbling much and have become golden brown, about 1 minute. Transfer to the paper towels. Repeat with the remaining strips.
5.
Divide the shredded chicken, the corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Reheat the broth if necessary so it's piping hot and pour it over the ingredients in the bowls. Serve immediately, and let each diner add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime juice at the table.
Variations

1.
Rib-eye version: Instead of the chicken thighs, use an 8-oz. rib-eye or other tender cut of beef. Trim all the fat and silverskin and cut the meat into bite-size strips, slightly more than 1/4-inch thick. Toss the steak with a little salt. Start the recipe by heating the 1 tablespoon oil until quite hot, add the steak, and stir-fry it to brown the outside. The meat will cook more in the broth, but if you like your meat medium or well done, continue cooking it a few more minutes at this point. Remove the meat from the pan and reserve. Continue with the recipe above, skipping the chicken, of course.
Add Your Review
Related Recipe
Mexican Chicken-Tortilla Soup
Mexican Chicken-Tortilla Soup

Cooking the chicken breasts in canned broth doubles up on the chicken flavor for this south-of-the-border soup.

 Articles
Chicken Noodle Soup: An Easy Way to Make a Comforting Classic
...: improving my barely-there cooking skills by making 40 new-to-me recipes. A chicken noodle soup... cold and needed easy-to-eat comfort food. For a seasoned home cook, chicken noodle soup may be a simple.... Logically, then, my first step was to search "easy chicken noodle soup recipe" and choose... read more...
Make Ahead Breakfast: Mexican Quiche with Tortilla Crust
... ingredients and measurements, except I used corn tortillas rather than flour and quadrupled the recipe. Since... generally prefer corn tortillas to flour, and this substitution also makes this a gluten-free breakfast. I... about the tortilla "crust"--so much easier than a traditional butter and flour crust and more texturally... read more...
Cauliflower Soup with Parsnips: Best of the Blogs
... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... and Parsnip Soup for you." One thing we love about this cauliflower soup recipes are the beautiful photographs... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products