su-Chicken Tortilla Soup
Photo: Annabelle Breakey; Styling: Robyn Valarik
Yields Serves 4 (serving size: 2 cups) Total Time 30 mins
AuthorChristine Datian, Las Vegas,
Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.

How to Make It

Step 1
1

Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.

Step 2
2

Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

Ingredients

 1 qt. reduced-sodium chicken broth
 1 1/2 pounds boned, skinned chicken thighs, cubed
 1/2 white onion, chopped
 1 can (14.5 oz.) diced tomatoes
 1/2 to 1 serrano chile, halved and sliced
 1 can (15 oz.) black beans, drained and rinsed
 1/2 teaspoon chili powder
 1/2 teaspoon cayenne
 1/2 teaspoon pepper
 2 cups coarsely crushed corn tortilla chips, divided
 1/2 cup crumbled cotija cheese
 1/2 cup cilantro leaves
  Lime wedges

Directions

Step 1
1

Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.

Step 2
2

Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

Chicken Tortilla Soup