Simple Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped (see note about other heat options)
- 1 teaspoon ground cumin
- 1 teaspoon ground chile powder (see note about other heat options)
- 4 tablespoons tomato paste
- 3 to 4 cups chicken stock or broth
- 1 pound boneless, skinless chicken thighs (see note)
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels (optional)
- kosher salt and black pepper
- juice of half a lime
- cotija cheese, crumbled
- 1 medium avocado, sliced
- sour cream or mexican crema
- second half of lime, cut into wedges
- chopped fresh cilantro
- corn tortillas, cut into thin ribbons, to fry (instructions below)
Directions
Let’s talk about heat! There are so many ways to impart both chile heat and flavor here, and this recipe works with any of them: 1 minced jalapeño or serrano, or more to taste. Ground chile powder (not the spice blend for chili, the dish), chipotle powder, or even smoked hot paprika or cayenne will give it a kick. You could used a minced chipotle from a can, or just a spoonful of the puree around it. You could add some dried chiles, first toasting them in a dry pan, soaking them in hot water until soft, and blending them. Each will change the flavor of the soup slightly, and deepen it.