Chicken Tortilla Soup


A classic chicken tortilla soup only needs a few ingredients to yield a hearty, flavorful broth. Once the soup is ready to serve, the garnishes help bring freshness, richness, and texture to the slightly spicy soup.


2 tablespoons extra-virgin olive oil
2 poblano peppers, seeded and diced
1 medium white onion, diced
4 cloves garlic, minced
1 (4.5-ounce) can diced green chiles
1 (14.5-ounce) can diced tomatoes in juice
4 cups chicken broth
4 boneless skinless chicken thighs
Juice of 1 lime
Kosher salt
1 cup fried tortilla strips, for serving
1 avocado, pitted and diced, for serving
½ cup Mexican cheese blend, for serving
Fresh cilantro, for serving


Heat oil in a large Dutch oven over medium heat. Add peppers and onion and cook until onion is soft and translucent, about 6 to 8 minutes. Add garlic and cook for 1 minute. Add green chiles and tomatoes and cook for about 3 minutes. Add broth and bring to a simmer, about 5 to 7 minutes. Once broth is simmering, add chicken thighs and cover the pot. Let chicken simmer in the broth until completely cooked through, about 15 to 20 minutes. Once chicken is fully cooked, tear into pieces with tongs or forks. Add lime juice and season to taste with salt.  To serve, ladle soup into serving bowls and garnish as desired with tortilla strips, avocado, cheese and cilantro. Serve hot.

Heather Sinyard