Chicken Tortilla Soup with All the Fixings
This is less a recipe and more an excuse to build the world's most loaded soup bowl. The base is a smoky, chili-spiced tomato broth with shredded chicken, and it's deeply good on its own; but the fixings are where it becomes a full event. Avocado, baked tortilla strips, jalapeño, cilantro, a squeeze of lime. We make a big pot of this when friends come over to watch football, set out all the toppings, and let people go wild. It's also the soup Adam craves after cold, wet trail runs, which happen more often in the Bay Area than anyone admits.
- PRO
- GF
- DF
- KID
- PREP
Estimated macros per serving
Calories ~470 · Protein ~32g · Carbs ~25g · Fat ~27g
Ingredients
For the soup:
- 1½ pounds boneless, skinless chicken thighs
- 1 medium yellow onion, diced
- 1 medium poblano pepper, seeded and diced
- 4 cloves garlic, minced
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- juice of 1 lime (add more to taste, up to juice of 2 limes)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
For the fixings:
- 4 small corn tortillas, cut into thin strips
- 1 ripe avocado, diced
- 1 jalapeño, thinly sliced
- Fresh cilantro and lime wedges, for serving
Method
- Preheat your oven to 400°F (200°C). Spread the tortilla strips on a sheet pan, spray or drizzle lightly with oil, and season with a pinch of salt. Bake for 8–10 minutes, tossing halfway, until golden and crispy. Set aside.
- While the tortilla strips bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and poblano pepper. Cook for 5–6 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, and smoked paprika. Stir for about 1 minute, until the spices are fragrant and coat the vegetables.
- Add the fire-roasted tomatoes, chicken broth, and the whole chicken thighs. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the chicken is cooked through and tender. (The chicken is done when it reads 165°F at its thickest point and shreds easily with two forks.)
- Remove the chicken thighs to a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart easily; if it's resisting, it needs a few more minutes in the broth.
- Return the shredded chicken to the pot. Stir in the lime juice. Taste and adjust salt, pepper, and lime.
- Ladle into big bowls. Pile on the fixings: baked tortilla strips, diced avocado, sliced jalapeño, a handful of cilantro, and a lime wedge on the side.
Variations & Notes
- Vegan Swap: Replace the chicken with 2 (15-ounce) cans of drained hominy and 1 (15-ounce) can of drained black beans. Use vegetable broth. The soup becomes a hearty corn-and-bean situation, riffing loosely on pozole — which is excellent.
- Paleo-Friendly Adjustment: Skip the tortilla strips and top with crushed plantain chips or toasted pepitas instead.
- Extra Hungry: Add a scoop of rice to each bowl, or serve with a side of black beans. The tortilla strips also do good work as a carb source if you use a generous handful.
- Kid-Milder Version: Halve the chili powder and omit the jalapeño topping for younger eaters.
- Substitutions: Chicken breasts work but thighs are juicier and more forgiving. Anaheim peppers can replace the poblano. A squeeze of store-bought hot sauce works if you don't have fresh jalapeños.
- Storage: The soup base (without fixings) keeps in the fridge for 4 days and freezes well for up to 3 months. Store tortilla strips separately in an airtight container: they'll stay crispy for 3–4 days. Prep fresh toppings when serving.