Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Tortilla Soup 3.8 (102) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 10, 2022 Print Share Share Tweet Pin Email Servings: 6 Quick, easy, and spicy, too, there's a lot to love about tortilla soup. Our recipe is made with chicken stock and already cooked shredded chicken, which means the prep is quick. You'll need to turn the oven on to make the crunchy corn tortilla chips; while they're cooking, you can prep the tasty garnishes. These add-ons allow everyone to customize their bowl with sliced avocado, scallions, cotija cheese, cilantro, and lime juice. Ingredients 3 teaspoons vegetable oil 2 garlic cloves, minced 1 tablespoon tomato paste 1 cup diced tomatoes with liquid (from a 15-ounce can) 4 teaspoons chili powder Chicken Soup Base (10 cups broth and 4 cups shredded chicken) Coarse salt and ground pepper 3 corn tortillas, cut into thin strips ½ avocado, thinly sliced 2 ounces cotija cheese, crumbled (⅓ cup) ¼ cup fresh cilantro leaves 1 scallion, thinly sliced Lime wedges, for serving Directions 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. Standard Print