Mexican
Chicken Tortilla Soup
A roasted tomato-chile broth holds tender shredded chicken and black beans, finished with crisp corn tortilla strips, avocado, lime, radish, and cilantro.
6 servings · 30 minutes prep · 45 minutes cook
Ingredients
Roasted Broth
- 1 1/2 pounds Roma tomatoes, halved
- 1 medium yellow onion, cut into wedges
- 1 jalapeño, halved
- 4 garlic cloves, unpeeled
- 3 tablespoons neutral oil, divided
- 8 small corn tortillas, divided
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
Chicken and Beans
- 1 1/2 pounds boneless skinless chicken breasts
- 1 can black beans, drained and rinsed
Fresh Finish
- 1 large avocado, diced
- 4 radishes, thinly sliced
- 1/2 cup cilantro leaves
- 2 limes, cut into wedges
Directions
Roast and Blend the Broth
- Broil the tomatoes, onion, jalapeño, and unpeeled garlic on a rimmed sheet for 8 to 12 minutes, turning once, until blistered. Cool briefly and peel the garlic.
- Brush 2 of the tortillas with 1 teaspoon / 5 ml of the oil and toast in a dry skillet until browned. Blend them with the roasted vegetables, cumin, and 2 cups of the broth until smooth.
Poach the Chicken
- Heat 1 tablespoon oil in a Dutch oven over medium. Cook the purée, stirring, for 6 minutes, until darker and thick. Add remaining broth and 1 teaspoon of the salt; bring to a gentle simmer.
- Season the chicken breasts with remaining salt and poach in the broth for 15 to 20 minutes, turning once, until the thickest part reaches 165°F / 74°C. Rest 5 minutes, shred, and return with the black beans. Simmer 5 minutes.
Pan-Crisp the Strips and Assemble
- Stack the remaining tortillas and cut into 1/4-inch / 6-mm strips. Toss with the remaining 1 tablespoon plus 2 teaspoons / 25 ml neutral oil, then pan-crisp in the skillet over medium-high in batches for 3 to 5 minutes, turning often, until crisp and browned at the edges; drain and salt lightly.
- Ladle soup into bowls. Add avocado, radishes, cilantro, lime wedges, and tortilla strips only at service.
