Chicken tortilla soup is comfort food, and so easy to make that you could have it every week! To save even more time, crumble store bought baked tortilla chips on top instead of making your own.
- 3 tablespoons peanut oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 can (15 ounces) diced tomatoes, with liquid
- 1 tablespoon tomato paste
- 1 tablespoon + 1 teaspoon chili powder
- Coarse salt
- Freshly ground black pepper
- 3 boneless, skinless chicken breasts, cut into bite-sized cubes (3 pounds total)
- 3 corn tortillas, cut into thin strips
- 1 avocado, thinly sliced, or 1 cup (2 ounces) crumbled Cotija cheese
- 1⁄4 cup fresh cilantro leaves
- 1 scallion, thinly sliced
- 6 radishes sliced
- 3 sliced jalapeño peppers, scrape out seeds
- 1 lime, cut into 6 wedges
1. Preheat the oven to 400°F.
2. In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the onions until almost translucent, or about 3 to 4 minutes. Add the garlic and cook until fragrant, about another 30 seconds. Add the chicken broth, tomatoes and liquid, tomato paste, and chili powder. Season with the salt and pepper. Bring the mixture to a boil.
3. Lower the heat to simmer, and add the chicken. Simmer until the chicken is cooked through, 15 to 20 minutes. Taste and add more salt and pepper, if necessary.
4. On a baking sheet, toss the tortilla strips with 2 tablespoons of the oil. Bake until crisp and golden brown, tossing halfway through, or for a total of 15 to 20 minutes.
5. To serve, divide the soup among 6 bowls and garnish with the tortilla strips, radishes, jalapeño peppers, avocado or cheese, cilantro, and scallion. Serve with the lime wedges. Serves 6.
This a complete 1:1:1 meal as is.
1:1:1 Accelerated option: Just skip the tortilla strips and you’re good to go!