Tortilla Soup Recipe

Prep vegetables and chicken

Dice onion, carrots, celery, green pepper; mince garlic and jalapeño if using. Rinse and drain black beans. If using frozen corn, thaw. Pat chicken thighs dry.

Cut and fry tortillas

Stack tortillas and cut into 1/4-inch strips or triangles. In a medium skillet, heat 1/4 cup vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer). Fry tortilla strips in batches for 1–2 minutes, stirring, until crisp and golden. Drain on paper towels and lightly salt. Alternatively bake strips at 400°F for 10–12 minutes, turning once.

Brown the chicken

In a large Dutch oven or soup pot, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken thighs and sear 3–4 minutes per side until lightly browned (they will finish cooking in the broth). Transfer to a plate.

Sauté aromatics and vegetables

Reduce heat to medium. Add diced onion, carrots, celery and green pepper to the pot with a pinch of salt and cook, stirring occasionally, until softened, about 6–8 minutes. Add minced garlic and jalapeño and cook 30–60 seconds until fragrant.

Build the broth

Stir in tomato paste and cook 1 minute. Add crushed or fire-roasted tomatoes, chicken broth, 1/2 cup water (add more later if needed), dried oregano, ground cumin, chili powder, salt and pepper. Return browned chicken thighs to pot. Bring to a simmer over medium-high heat.

Simmer

Reduce heat to low and simmer, partially covered, for 20–25 minutes until chicken is cooked through and vegetables are tender. If using bone-in chicken, simmer 30–35 minutes until done.

Shred chicken and finish soup

Remove chicken to a cutting board. Using two forks, shred into bite-sized pieces and discard any excess fat. Return shredded chicken to the pot. Stir in corn, black beans and chopped cilantro. Simmer 5 more minutes to heat through. Taste and adjust seasoning with additional salt, pepper or lime juice.

Add lime

Stir in 2 tablespoons fresh lime juice right before serving to brighten flavors.

Ladle soup into warm bowls. Top each bowl with a handful of crisp tortilla strips, shredded cheese (it will melt on the hot soup), sliced avocado, a dollop of sour cream or crema, sliced radishes and extra cilantro leaves. Serve with lime wedges on the side.

Storage: Refrigerate leftover soup in an airtight container for up to 4 days. Store fried tortilla strips separately to keep them crisp; re-crisp in a 350°F oven for 5 minutes if needed.