The soup itself is a simple simmer. The toppings are what make it a tortilla soup, so bake the strips while the pot cooks and add avocado only when you serve.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 can (15 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- Lime wedges and cilantro
- Salt, to taste
How to make it
- Heat the oven to 400°F (200°C). Toss the tortilla strips with a teaspoon of oil and a pinch of salt. Bake for 8 to 10 minutes, until crisp. Set them aside.
- Heat the remaining oil in a pot over medium heat. Cook the onion and pepper for 5 minutes. Add the garlic, chili powder, and cumin for 30 seconds.
- Add the tomatoes and broth. Simmer for 15 minutes.
- Stir in the chicken and beans. Heat until the chicken reaches 165°F (74°C). Season with salt.
- Serve with tortilla strips, avocado, lime, and cilantro.
Keep the crisp strips separate from the soup until you eat, or they soften immediately.
Substitutions
- Rotisserie chicken works if the skin is removed.
- Fire-roasted diced tomatoes add a little smoke if you have them.
- Leave out the chicken and use vegetable broth for a meatless pot. The beans still make it a meal.
Storage
Refrigerate the soup, without avocado and strips, for up to 4 days. Reheat to 165°F (74°C). Bake fresh strips when you serve leftovers.
Pan and tools
- A pot for the soup
- A sheet pan for the tortilla strips
- The oven at 400°F (200°C)
What to prep first
Cut the tortilla strips and start them in the oven before the onion hits the pot. They should be crisp and set aside by the time the soup is ready to serve.
What to serve with it
The toppings are the point: crisp strips, avocado, lime, and a little cheese. Put them on each bowl, not in the pot.
Leftovers for lunch
Store the soup without the strips or the avocado. Reheat the soup until steaming and add fresh strips so they stay crisp.
If it goes wrong
Soft strips were left in the soup or piled on the pan. Bake them in one layer and add them when you eat. A flat broth needs salt and lime before it needs more chili powder.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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