Chicken Tortilla Soup

Photo: Annabelle Breakey; Styling: Robyn Valarik

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.

Yield: Serves 4 (serving size: 2 cups)
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 530
  • Calories from fat: 30%
  • Protein: 49g
  • Fat: 17g
  • Saturated fat: 4.9g
  • Carbohydrate: 45g
  • Fiber: 5.4g
  • Sodium: 1459mg
  • Cholesterol: 154mg

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

Preparation

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