Tortilla Soup Recipe

Prep and grill chicken

Pat the chicken dry and rub with 1 tbs olive oil, 1 tsp kosher salt and 1 tsp black pepper. Preheat a grill pan or outdoor grill over medium-high heat. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and charred grill marks appear. Transfer to a plate, let rest 5 minutes, then slice or shred into bite-size pieces.

Sauté aromatics and vegetables

In a large Dutch oven or heavy pot, heat 1 tbs vegetable oil over medium heat. Add the diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and sauté 30–45 seconds until fragrant. Add the sliced zucchini and cook 3–4 minutes until starting to soften.

Build the broth

Add the canned diced tomatoes (with juices) and tomato sauce to the pot. Stir in ground cumin, dried oregano and smoked paprika. Pour in 4 cups chicken stock and bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered 12–15 minutes to meld flavors and soften zucchini fully.

Finish soup

Taste and season with additional salt and pepper as needed. Stir in 1 tbs chopped cilantro and 2 tbs fresh lime juice. Add the sliced or shredded grilled chicken to warm through for 2–3 minutes. Keep soup hot while preparing tortillas and pico.

Prepare tortillas

Stack the corn tortillas and cut each into 6–8 strips or triangles, depending on preferred shape.

Fry tortillas

In a medium sauté pan, add about 1/2" depth of vegetable oil (approximately 1 cup) and heat over medium-high until oil registers 350°F (175°C) or a corner of tortilla bubbles immediately on contact. Fry tortilla pieces in batches for 1–2 minutes per side until golden and crisp. Use a slotted spoon to transfer crisps to a paper towel-lined tray; immediately season with 1 tsp salt. Keep warm in a low oven (200°F/95°C) if necessary.

Optional garnishes

If using, slice avocado and prepare shredded cheese. Set lime wedges aside for serving.

Combine the diced roma tomatoes, finely diced red onion, 2 tbs chopped cilantro and minced jalapeño in a small bowl. Add 1 tbs fresh lime juice and 1/2 tsp salt, then stir to combine. Taste and adjust seasoning. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Ladle hot tortilla soup into bowls. Top each bowl with a handful of fried tortilla crisps so they stay partially crisp. Add 2–3 spoonfuls of pico de gallo on top or to the side. Garnish with sliced avocado, a sprinkle of shredded cheese if desired, extra chopped cilantro and a lime wedge. Serve immediately so crisps remain crunchy.