Chicken tortilla soup
Smoky tomato and chile broth loaded with rotisserie chicken, black beans and corn, topped with crispy fried tortilla strips, avocado and lime.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 500 kcal
Ingredients
Method
Heat 1 tbsp of the oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño and cook until softened.
Stir in the garlic, chili powder and cumin for 30 seconds, then add the broth, tomatoes with their juice, black beans, green chiles and corn. Cover and bring to a boil over high heat.
While the soup heats, warm the remaining 3 tbsp oil in a 10-inch skillet over medium-high heat. Fry the tortilla strips in two batches, stirring, until golden and crisp, about 2 minutes per batch. Lift out onto paper towels and sprinkle with salt.
Add the chicken to the soup and simmer, uncovered, so the flavors come together and the chicken heats through.
Take off the heat, stir in the lime juice and season with salt. Ladle into bowls and top with the avocado, cilantro and a pile of tortilla strips, with lime wedges on the side.
Tips
- Fry the strips in a skillet while the soup comes to a boil, and keep them separate until serving so they stay crunchy.
- Short on time? Use a handful of crushed store-bought tortilla chips labeled gluten-free instead of frying your own strips.
- Add shredded Monterey Jack and a spoon of sour cream at the table if you don't need it dairy-free.
