This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

  • Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

  • Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Reviews (4)

102 Ratings
  • 5 star values: 30
  • 4 star values: 40
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 5
Rating: 5 stars
I've made this soup three times and it's always a hit! Only thing I do differently is purée the tomatoes a bit as my husband doesn't like tomato chunks. I also think it's more flavorful this way.
Rating: Unrated
Made this soup last night. It's is FANTASTIC! Light and satisfying. I did use bought stock and chicken breasts to speed it up. This will be made frequently in our house.
Rating: Unrated
I made this soup yesterday and I know it's good when my husband and nine year old repeatedly extolled its tastiness! I made the soup base from Lucinda Scala Quinn's Mad Hungry Chicken Broth Elixir and we did not add any cheese. It was delicious and will be a keeper!
Rating: 5 stars
Amazingly simple!!! and so fresh and delicious! Instead of making my own chicken stock, I just used some canned broth I had on hand and had my husband cook up some frozen chicken breasts. Great QUICK weeknight meal. (This is the quickest Martha Stewart recipe I have made YET!!!)