Chicken & Tortilla Soup

Chicken & Tortilla Soup
Photo by Scott Phillips


  • ¾ cup diced fresh tomato
  • Fresh cilantro: six 2-inch stems for the broth, plus ¼ cup roughly chopped leaves for the garnish
  • 1 ripe avocado, diced and tossed with a squeeze of lime juice
  • ¼ cup finely chopped onion (from about ½ small onion)
  • ½ cup canned black beans, rinsed and drained
  • ½ cup corn kernels (canned is fine)
  • 4 fresh corn tortillas, 6 inches across, cut into ¼-inch-wide strips
  • + 9 more ingredients
    • Lime wedges for serving
    • 1 Tbs. chili powder; more to taste
    • 2 skinless chicken thighs (bone-in or boneless)
    • 2 dollops sour cream
    • 1 Tbs. tomato paste
    • ¼ cup crumbled queso fresco, feta, or ricotta salata
    • 1 Tbs. vegetable or olive oil, plus another ½ to 1 cup for frying the tortillas
    • 4 cups homemade or low-salt canned chicken broth (I use Pacific brand)
    • Salt to taste

Put 1 Tbs. of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder sc...

View full recipe at Fine Cooking


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