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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
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
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Ingredients
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2 tablespoons
extra-virgin olive oil
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3
(6-inch) corn tortillas, cut into 1-inch pieces
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1
yellow onion, chopped
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1
red or orange bell pepper, ribs and seeds removed, chopped
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1
jalapeño, ribs and seeds removed, finely chopped
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4
garlic cloves, minced
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Kosher salt and freshly ground black pepper
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1 tablespoon
tomato paste
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4 teaspoons
ground cumin
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1 teaspoon
ancho chili powder
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4 cups
chicken stock or low-sodium chicken broth
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1
(28 ounce) can diced tomatoes
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1 pound
boneless skinless chicken thighs
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Sour cream, chopped avocado, thinly sliced radishes, and fresh cilantro leaves, for serving
Directions
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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.
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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.
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