Tortilla Soup Recipe

Season and grill chicken

Pat chicken breasts dry. Rub with 1 tbs vegetable oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a grill pan or outdoor grill over medium-high heat until hot. Grill the chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good char. Remove from heat, let rest 5 minutes, then shred or slice into bite-size strips. Reserve juices.

Sauté aromatics and vegetables

In a large heavy pot or Dutch oven, heat 2 tbs olive oil over medium heat. Add the diced onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced zucchini and cook 3–4 minutes until it begins to soften.

Build the tomato broth

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the canned fire-roasted diced tomatoes with their juices, chicken broth (4 cups), ground cumin, dried oregano, chili powder and bay leaf. Bring to a gentle simmer. Scrape any browned bits from the bottom of the pot. Simmer uncovered for 12–15 minutes so flavors meld and zucchini finishes cooking.

Finish soup

Remove and discard the bay leaf. Stir in 1 tbsp chopped cilantro and 2 tbs fresh lime juice. Taste and adjust seasoning with salt and pepper as needed. Add the shredded grilled chicken to the pot and heat 2–3 minutes until warmed through. Keep warm on low while you prepare the tortillas and pico.

Cut each corn tortilla into 6–8 strips (stack and slice into 6–8 pieces). In a heavy skillet, add about 1 cup vegetable oil and heat over medium-high until it registers 350°F (175°C) or a small piece of tortilla sizzles immediately. Fry tortilla strips in batches 1–2 minutes, stirring and tossing, until crisp and golden brown. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with 1 tsp kosher salt. Drain excess oil. Alternatively, for a lighter version, brush tortillas lightly with oil and bake at 400°F (200°C) for 8–10 minutes, turning once, until crisp.

Combine the diced roma tomatoes, 1/4 cup finely diced red onion, minced jalapeño (if using), 2 tbs chopped cilantro and 1 tbs fresh lime juice in a small bowl. Season with 1/2 tsp salt (or to taste). Stir and let sit 5–10 minutes for flavors to marry.

Prepare optional garnishes: slice the avocado, set out shredded cheese and sour cream or crema.

To serve: ladle hot soup into bowls, making sure each bowl gets chicken, zucchini and tomato broth. Top with a generous spoonful of pico de gallo, a handful of fried tortilla strips, and optional avocado slices, shredded cheese and a dollop of sour cream or crema. Garnish with extra cilantro and a lime wedge if desired.