Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lucinda's Tortilla Soup 3.1 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 2, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Fresh ingredients and a make-ahead broth are the keys to this low-fuss meal; serve with your favorite tortilla chips over top. Ingredients 1 recipe Chicken Broth Elixir, cooked chicken meat removed from bones and shredded 1 avocado, thinly sliced 2 radishes, thinly sliced Fresh cilantro leaves, from about 4 sprigs 1 lime, cut into wedges Tortilla chips Directions Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves. Squeeze lime juice over soup, add a few tortilla chips, and serve hot. Rate it Print