Chicken Tortilla Soup
Annabelle Breakey
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