Chicken Tortilla Soup
A brothy, smoky soup with shredded chicken thighs, black beans, and corn, topped with oven-crisped tortilla strips and avocado.
Ingredients
- 6 corn tortillas cut into strips
- 3 tbsp vegetable oil
- 2 tsp kosher salt
- 1 yellow onion diced
- 1 jalapeño seeded and minced
- 3 cloves garlic minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 can fire-roasted diced tomatoes 14.5 oz can
- 6 cups chicken broth
- 1½ lb boneless skinless chicken thighs
- 1 can black beans 15 oz can, drained and rinsed
- 1 cup frozen corn
- 1 lime juiced
- ½ cup chopped cilantro
- 1 avocado diced
Steps
Heat the oven to 400°F. Toss 6 corn tortillas with 1 tbsp vegetable oil and ¼ tsp kosher salt, spread on a sheet pan, and bake until crisp and golden.
Heat the rest of the oil (2 tbsp vegetable oil) in a large pot over medium heat. Cook 1 yellow onion and 1 jalapeño until soft, then stir in 3 cloves garlic, 2 tsp chili powder, and 2 tsp ground cumin for 1 minute.
Add 1 can fire-roasted diced tomatoes, 6 cups chicken broth, 1½ lb boneless skinless chicken thighs, and the rest of the salt (1¾ tsp kosher salt). Simmer until the chicken is cooked through.
Lift out the chicken and shred it with two forks. Return it to the pot with 1 can black beans and 1 cup frozen corn and simmer until hot.
Stir in 1 lime juice and ¼ cup chopped cilantro. Serve topped with the tortilla strips, 1 avocado, and the rest of the cilantro (¼ cup chopped cilantro).
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