Photo: Hector Manuel Sanchez; Styling: Claire Spollen
Serves 6

Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the rest. Make these ahead and store in a ziplock bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed.

How to Make It

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; sauté 8 minutes. Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat. Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrot is tender, about 8 minutes. Stir in cilantro and chicken. Ladle about 1 1/3 cups soup into each of 6 bowls. Divide avocado among bowls. Coarsely crush remaining tortilla chips and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.

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Ratings & Reviews

fresh and fast

October 08, 2017
Love this soup!  Easy to make and tastes fresh with the cilantro, avocado and lime juice. 


October 21, 2016
Made to recipe except poached chicken breasts in broth and used that for base.  Didn't top with tortilla chips, served with quesadillas instead.  Quick & easy. 

Good stuff

October 31, 2016
Made as to recipe but also poached chicken and used broth to augment. Added more poblano because we really like.  I don't like avocado but hubby does so added it and it was a great addition!  Love tortilla soup and this was a good one.