Rye Free Classic Chicken Tortilla Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

For the tortilla strips

6 corn tortillas (6-inch), cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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2 tbsp olive oil, divided
¼ tsp salt

For the soup

1 medium yellow onion, diced
1 jalapeño, seeded and finely diced
4 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) diced tomatoes with green chiles
4 cups low-sodium chicken broth
1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
½ tsp salt, plus more to taste
2 tbsp fresh lime juice (from about 1 lime)

For serving

¼ cup fresh cilantro, roughly chopped
1 avocado, sliced or diced
½ cup sour cream
1 cup shredded cheddar cheese
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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