Mexican · Free recipe
Chicken Tortilla Soup
Charred tomatoes, onion, and chipotle blend into a smoky broth that poaches chicken breasts until tender enough to shred. Crispy oven-baked tortilla strips, avocado, and cotija go on at the table so they stay crunchy and cool against the heat.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
Method
-
Heat the oven to 400F. Toss the tortilla strips with 1 tablespoon oil and a pinch of salt, spread on a baking sheet, and bake for 10 to 12 minutes, shaking the pan once, until crisp and golden.
-
Char the tomatoes, onion, and garlic in a dry cast-iron skillet over high heat for 8 minutes, turning, until blistered and blackened in places.
-
Blend the charred vegetables with the chipotles, adobo sauce, cumin, and 1 cup of the broth until smooth.
-
Heat the remaining oil in a large pot over medium heat, add the puree, and fry it for 5 minutes, stirring, until it darkens and thickens. Add the remaining broth and bring to a simmer.
-
Add the chicken and poach gently for 15 to 18 minutes, until it reaches 165F in the thickest part. Remove, shred with two forks, and return to the pot.
-
Stir in the black beans and corn, simmer for 5 minutes, then add the lime juice and season with salt.
-
Ladle into bowls and top with tortilla strips, avocado, and cotija just before serving.
Zest note from the test kitchen
Frying the blended tomato base in hot oil before adding the broth is a classic Mexican technique that concentrates the flavor and removes any raw taste from the sauce.
