Chicken Tortilla Soup
Yield: 4 to 6 Servings
  • 5 chiles
  • 8 tomatoes (plus I added about 10 cherry tomatoes I had on hand)
  • 2 tablespoons corn or grapeseed oil
  • 3 garlic cloves, sliced
  • 1 large onion, sliced
  • Salt and pepper
  • Pinch dried oregano
  • 4 cups chicken stock
  • 2 cups shredded chicken
  • 1 to 2 cups tortilla chips
  • Juice of 1 lime (or, in a pinch, 1 lemon + a few dashes red wine vinegar)
  • 1 cup chopped cilantro
  • 1 ripe avocado
  1. Heat the broiler. Arrange the chiles and tomatoes on a single layer. Cook until charred on one side then flip and char on the other, 5 to 8 minutes total (note: because my broiler barely broils this took me closer to an hour). When cool peel and seed the chiles, then chop them.
  2. Put the oil in a large pot over medium heat. Add the garlic and onion and cook for 10 minutes, until soft. Add the tomatoes and chiles, crushing with the back of a wooden spoon. Season with salt, pepper, and oregano. Add the stock and simmer for 20 to 30 minutes. Using an immersion blender, blend the contents of the soup until you reach the desired consistency (or omit this step if you like a chunkier soup). Stir in the chicken and simmer for another 3 to 5 minutes.
  3. To serve, put a few broken tortilla chips in the bottom of each bowl. Ladle in the soup and top with slices of avocado, chopped cilantro, and additional tortilla chips.
Recipe by Katherine Martinelli at