Want to make this soup vegetarian? Omit the chicken thighs and swap chicken broth for veggie stock. Once the soup is puréed, return it to medium heat and stir in a can of rinsed and drained beans. Cook just until warmed through, 2 to 3 minutes. —Riley Wofford
4 to 6
extra-virgin olive oil
(6-inch) corn tortillas, cut into 1-inch pieces
yellow onion, chopped
red or orange bell pepper, ribs and seeds removed, chopped
jalapeño, ribs and seeds removed, finely chopped
garlic cloves, minced
Kosher salt and freshly ground black pepper
ancho chili powder
chicken stock or low-sodium chicken broth
(28 ounce) can diced tomatoes
boneless skinless chicken thighs
Sour cream, chopped avocado, thinly sliced radishes, and fresh cilantro leaves, for serving
Heat oil in a pot over medium-high. Add tortillas and cook until crisp, 1 to 2 minutes. Add onion, bell pepper, jalapeño, and garlic and season with salt and pepper; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste, cumin, and chili powder; cook until fragrant, about 1 minute. Stir in stock and tomatoes. Bring to a boil, then reduce heat and stir in chicken thighs. Simmer until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a plate; let cool slightly. Meanwhile, continue simmering soup until thickened slightly, about 15 minutes. Let cool slightly.
Working in batches, ladle soup into a blender and purée until smooth (alternately, purée with an immersion blender.) Return to saucepan. Shred chicken into bite-size pieces and stir into soup. Cook over medium heat until warmed through, 2 to 3 minutes. Season with salt and pepper, to taste. Serve soup with sour cream, avocado, radishes, and cilantro.