Mexican Chicken Tortilla Soup
  • 3 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • 10 cups chicken broth
  • 4 cups cooked and shredded chicken
  • 1 can black beans, drained and rinsed
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips (I doubled this and would probably make even more next time)
  • ½ avocado, thinly sliced
  • 2 ounces cotija cheese, crumbled (1/3 cup) (I used queso fresco)
  • ¼ cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • 1 jalapeño seeded and chopped
  • Lime wedges, for serving
  1. Preheat oven to 400 degrees.
  2. In a dutch oven, cook garlic in 1 teaspoon oil over medium-high heat. Cook until fragrant and then add tomato paste, diced tomatoes(with their liquid), and chili powder. Cook until most of the liquid is evaporated. Add broth and bring to a boil; season with salt and pepper.
  3. On a rimmed baking sheet toss tortilla strips gently in oil. Bake about 8 minutes until browned and crispy. Turn halfway through.
  4. Divide chicken,black beans, jalapeño, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.
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