Chicken Tortilla Soup with Avocado and Lime
A smoky, tomato-rich broth with shredded chicken, black beans and corn, ladled over crisp tortilla strips and topped with avocado, cilantro and lime. A cozy weeknight soup with big flavor.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
Check that your chili powder is pure ground chiles, as many blends include hidden flavorings. Keep the tortilla strips separate until serving so they stay crunchy. The soup keeps in the fridge for 4 days, and leftovers are even better the next day.
Method
-
Heat the oven to 400°F (200°C). Toss the tortilla strips with the neutral oil and a pinch of salt, spread on a baking sheet, and bake , stirring once, until crisp and golden.
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Heat the olive oil in a large pot over medium heat. Cook the bell pepper for until softened, then add the garlic, cumin, chili powder and smoked paprika and stir for .
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Add the tomatoes, beans, corn and stock and bring to a boil. Nestle in the chicken, reduce to a gentle simmer, cover, and cook until the chicken is cooked through (165°F/74°C).
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Lift the chicken onto a board and shred with two forks. Return it to the pot and stir in the lime juice and salt.
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Ladle into bowls over a handful of tortilla strips. Top with avocado, cilantro and cheese or sour cream, and serve with extra lime.
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