There's one tiny market in Oaxaca where I initially fell in love with this tortilla soup. An unassuming cup of hot broth, chicken, and toasted tortillas golden like the sun. At home, I've perfected my version over time, tempering with fire roasted tomatoes, spices and lime. This recipe is my crown jewel: quick enough for weeknights but so sentimental, it will cure a drizzly day.
This soup combines juicy shredded chicken, charred corn, and black beans in a smoky tomato broth, topped with creamy avocado and crunchy homemade tortillas.
Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic, cumin, chili powder, and smoked paprika, toasting for 1 minute until fragrant.
Chef’s Tip: Don’t rush this step—toasting spices unlocks their depth!
Pour in fire-roasted tomatoes and chicken broth, scraping the bottom of the pot to lift any browned bits. Add chicken breasts, submerging them fully. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
Chef’s Tip: Use rotisserie chicken to save 15 minutes!
Remove cooked chicken and shred with two forks. Return it to the pot along with corn and black beans. Simmer uncovered for 10 minutes. Stir in lime juice and season with salt and pepper.
Chef’s Tip: For extra smokiness, char fresh corn in a skillet first.
Ladle soup into bowls and top with avocado, cilantro, cheese, tortilla strips, and lime wedges. Let everyone customize their bowl!
Chef’s Tip: Bake store-bought corn tortillas at 375°F for 8 minutes to make homemade strips.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.