This is the tortilla soup we make all fall. Eight corn tortillas simmer right in the broth and get blended in, so it turns thick, rich and tastes like tortillas through and through. Poblano, red pepper and green chiles bring the smoke, and a big squeeze of lime at the end wakes it all up.
Ingredients
Serves 8 · tap what you already have
- 2 Tbsp olive oil
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- ¼ cup tomato paste
- 2 cans (4 oz each) diced green chiles
- 8 cups chicken stock
- 8 corn tortillas, torn into pieces
- 2 cups cooked black beans, drained
- 3 limes, juiced
- ½ cup chopped cilantro
- Salt, to taste
- Optional: 2 corn tortillas, cut into strips and fried, for topping
- Optional toppings: avocado, sour cream, shredded cheese, lime wedges
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Preparation
8 steps
Step 1
Season the chicken with salt. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and onion and sear 3 to 4 minutes per side, stirring the onion around the chicken, until the chicken is golden and the onion starts to soften. The chicken doesn't need to cook through.
Step 2
Lower the heat to medium and add the celery, poblano and red bell pepper with a pinch of salt. Cook 5 to 6 minutes, stirring, until soft.
Step 3
Stir in the garlic, cumin and oregano and cook 1 minute until fragrant. Add the tomato paste and cook 2 minutes more, until it darkens to a deep brick red.
Step 4
Add the green chiles, chicken stock and all 8 torn tortillas, scraping up the browned bits from the bottom of the pot. Bring to a boil, then reduce to a gentle simmer and cook 20 to 25 minutes, until the chicken is cooked through (165°F) and the tortillas are completely soft.
Step 5
Pull out the chicken and shred it with two forks. Blend the soup with an immersion blender until the tortillas disappear into the broth and it turns thick and velvety. A regular blender works too: blend in batches, venting the lid, and return it to the pot.
Step 6
Return the shredded chicken to the pot and add the black beans. Simmer 5 minutes to warm through. Turn off the heat, stir in the lime juice and cilantro, and season with salt.
Step 7
For crispy strips, fry the tortilla strips in about ½ inch of hot oil for 1 to 2 minutes until golden. Drain on paper towels and sprinkle with salt.
Step 8
Ladle into bowls and top with the tortilla strips, avocado, sour cream and an extra squeeze of lime.
Stir the lime in off the heat, right before serving, so it stays bright. Thighs stay juicier than breasts and forgive a few extra minutes of simmering. The soup thickens as it sits, so loosen leftovers with a splash of stock when you reheat. It keeps 4 days in the fridge and 3 months in the freezer.
