Simple Chicken Tortilla Soup

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil2 tbsp
• Brown onion1
  finely chopped
• Garlic cloves3
  minced
• Jalapeno1
  finely chopped (see Note about other heat options)
• Ground cumin1 tsp
• Ground Chile Powder1 tsp
• Tomato puree (paste)4 tbsp
• Chicken stock3 cup
• Chicken thigh fillets1 lb
  skinless chicken thighs (see Note)
• Black Beans Drained And Rinsed1 can
  drained and rinsed
• Or Frozen Corn Kernels (optional)1 cup
• Kosher Salt And Black Pepperto taste
• Limeto taste
  Original recipe breakdown · used in multiple steps

  • Juice of half a lime
  • Second half of lime, cut into wedges — cut into wedges
• Cotija Cheese Crumbledto taste
  crumbled
• Avocado1
  sliced
• Cooking creamto taste
• Coriander bunchto taste
• Tortillasto taste
  cut into thin ribbons, to fry (instructions below)
• Hot sauceto taste

Method

1. 1

   Make the soup: Heat a large or 4-quart soup pot over medium-high. Once hot, stir in olive oil. Once oil is hot stir in onion, garlic,; then jalapeño and cook, stirring, until softened and beginning to brown at the edges, about 5 minutes. stir in cumin and chile cook one minute. stir in tomato paste and cook, stirring, until one shade darker, about 2 to 3 minutes. stir in 3 cups chicken broth and mix to mix together. stir in chicken thighs and bring the soup to a simmer. lower the heat to medium-low and put the lid on, simmering for about 15 minutes, until chicken is very tender and cooked through. Remove chicken with tongs and move into a cutting board. stir in beans and corn (optional; still frozen is fine to soup), gently simmer for 3 to 5 minutes. While it simmers, use two forks to shred chicken into bite-sized pieces. Season soup well with salt and black pepper. Return shredded chicken to soup and warm through, 1 minute. If the soup is too thick for your liking at this point, stir in all or part of remaining 1 cup broth and bring back to a simmer. Check seasoning again and adjust to taste.

2. 2

   Take off the heat; then squeeze lime juice of half a lime over. Serve with any finishings of your choice; shown here with avocado, cilantro, cotija, tortilla strips, and hot sauce.