Chicken Tortilla Soup
Serves: 4 servings
  • 4 corn tortillas, sliced into ⅛ inch strips
  • 4 tablespoons oil
  • 1 yellow onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 dried ancho chili, soaked in hot water for 20 minutes
  • 1 chipotle chili in adobo plus 1 tablespoon sauce
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 1 28-ounce can whole tomatoes
  • 4 cups chicken stock
  • 2 cups shredded chicken
  • 1 can black beans, drained and rinsed
  • 1 lime
  • cilantro, queso fresco, diced avocado
  1. Heat 2 tablespoons oil in a large frying pan over high heat.
  2. Working in batches, add tortilla strips and fry until crispy, about 3 minutes. Remove to paper towel.
  3. Heat remaining 2 tablespoons oil in a large soup pot over medium heat. Add onion and garlic and saute until soft and translucent, about 5 minutes.
  4. Add chipotle and sauce, cumin, oregano and salt cook another two minutes. remove stem and seeds from soaked ancho chili and add to pot.
  5. Add tomatoes and their juice and break apart with wooden spoon.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.
  7. Remove from heat and let cool.
  8. Transfer to high powered blender or Vitamix and blend until smooth.
  9. Return soup to clean pot and add chicken and beans and the juice of half of a lime. Adjust seasonings and ladle into bowls and top with tortilla strips, cheese, avocado, cilantro and lime wedges.
Recipe by Three Hungry Boys at