Spicy Chicken Tortilla Soup

Name: Spicy Chicken Tortilla Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml neutral oil divided; 150 g yellow onion small dice; 30 g jalapeño seeded and minced; 12 g garlic minced; 4 g ground cumin; 2 g dried oregano; 2 g smoked paprika; 1 g chipotle chile powder; 30 g tomato paste; 400 g canned diced tomatoes with juices; 1000 ml chicken stock; 500 g boneless skinless chicken thighs trimmed; 240 g black beans drained and rinsed; 200 g corn kernels fresh or frozen; 10 g salt; 2 g black pepper freshly ground; 10 ml neutral oil divided; 120 g corn tortillas cut into thin strips; 30 ml lime juice freshly squeezed; 1 count avocado diced; 15 g cilantro chopped

A home-kitchen tortilla soup built around shredded chicken in a tomato-chile broth with black beans and corn. The soup is finished with lime, avocado, cilantro, and tortilla strips added at the end for contrast.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml neutral oil divided
150 g yellow onion small dice
30 g jalapeño seeded and minced
12 g garlic minced
4 g ground cumin
2 g dried oregano
2 g smoked paprika
1 g chipotle chile powder
30 g tomato paste
400 g canned diced tomatoes with juices
1000 ml chicken stock
500 g boneless skinless chicken thighs trimmed
240 g black beans drained and rinsed
200 g corn kernels fresh or frozen
10 g salt
2 g black pepper freshly ground
10 ml neutral oil divided
120 g corn tortillas cut into thin strips
30 ml lime juice freshly squeezed
1 count avocado diced
15 g cilantro chopped

Instructions

Heat 20 ml of the oil in a large pot over medium heat. Add the onion and the optional jalapeño, if using, and cook, stirring often, until softened, 5 to 6 minutes. Onion is translucent and smells sweet, with no raw bite.
Add the garlic, cumin, oregano, smoked paprika, and chipotle powder. Cook for 30 seconds, stirring constantly. Stir in the tomato paste and cook 1 minute more to darken it slightly. Spices are fragrant and the tomato paste looks brick-red and slightly caramelized.
Add the diced tomatoes and chicken stock, scraping up any browned bits. Stir in the chicken thighs, black beans, corn, salt, and black pepper. Bring to a boil, then reduce to a steady simmer. The pot returns to a gentle simmer with the chicken mostly submerged.
Simmer uncovered for 15 to 18 minutes, or until the chicken reaches 74°C in the thickest piece and pulls apart easily. Transfer the chicken to a board, shred it with two forks, and return it to the pot. Chicken shreds easily and is opaque all the way through.
While the soup simmers, heat the remaining 10 ml oil in a medium saucepan over medium heat. Add the tortilla strips and cook, tossing often, until crisp and lightly golden, 3 to 4 minutes. Drain on a plate. Tortilla strips are crisp, dry, and pale-golden at the edges.
Stir the lime juice into the soup and taste for salt. Ladle into bowls and top with avocado, cilantro, and the crispy tortilla strips. Serve immediately. The broth tastes bright and balanced, and the tortillas stay crunchy on top.