Tortilla Soup Recipe

May evenings are warm but still call for something with a little kick. This tortilla soup builds deep flavor by frying corn tortillas right into the broth, then layering in smoky chorizo, tender shredded chicken, black beans, and sweet corn. Topped with cool avocado, sharp cheese, and a squeeze of fresh lime, it is the kind of bold, colorful bowl that works any night of the week.

Ingredients

• 8 corn tortillas, cut into 1/2-inch strips
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 3 cloves garlic, peeled
• 1/2 medium yellow onion, roughly chopped
• 1 teaspoon dried Mexican oregano
• 1 bay leaf
• 1/2 cup shredded Monterey Jack or queso fresco
• 1 large ripe avocado, diced
• 8 oz fresh Mexican chorizo, casings removed
• 1/3 cup sour cream or Mexican crema
• 2 dried pasilla chiles, stemmed and seeded
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 lb boneless skinless chicken thighs
• 1 lime, juiced
• 1/4 cup fresh cilantro leaves
• 3 tablespoons vegetable oil
• Salt and freshly ground black pepper to taste

Instructions

1. Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Fry the tortilla strips in batches until golden and crisp, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate and season lightly with salt.
2. In the same hot oil, toast the dried pasilla chiles for 30 seconds until fragrant. Remove and set aside for garnish.
3. Add the remaining 1 tablespoon oil to the pot. Brown the chorizo, breaking it apart with a spoon, about 5 minutes. Remove with a slotted spoon and set aside.
4. Season the chicken thighs with salt and pepper. Sear in the chorizo drippings until golden, about 3 minutes per side. Remove and set aside.
5. In a blender, combine the fire-roasted tomatoes, garlic, onion, and one of the toasted pasilla chiles. Blend until completely smooth.
6. Pour the tomato mixture into the pot. Cook, stirring often, until it thickens and darkens slightly, about 5 minutes.
7. Add the chicken broth, bay leaf, oregano, seared chicken thighs, browned chorizo, black beans, and corn. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
8. Remove the chicken thighs and shred with two forks. Return the shredded chicken to the pot. Stir in the lime juice and discard the bay leaf. Taste and adjust salt.
9. Ladle the soup into bowls. Top with the crispy tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro. Crumble the remaining reserved pasilla chile over the top and serve immediately.

Recipe Notes

• Use stale corn tortillas for the crispiest strips; they absorb less oil.
• If you cannot find Mexican chorizo, use andouille or spicy Italian sausage.
• For a milder soup, omit the pasilla chile from the blender and use only as a garnish.
• The soup base can be made 1 day ahead; add the lime juice and toppings just before serving.