Simple Chicken Tortilla Soup
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.
If you only have bone-in skin-on chicken thighs, start with 1.3 pounds and cook it 5 minutes longer.The base of this is a light tomato broth flavored with onions, garlic, and chile. We cook some chicken in this, then shred it, and warm corn and black beans in it too. The finish of lime juice is not optional; it lifts everything. At the table, I put out a mess of toppings, including fried corn tortilla strips but yes, bagged chips, a bit crumbled, also work. I also love it with crumbled cotija, avocado, fresh cilantro, and hot sauce, since I have to keep the soup relatively mild for family harmony. I hope it becomes a part of your repertoire, too.
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
Finishes:
- 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)
- Hot sauce