Tex‑Mex Chicken Tortilla Soup (Charred Tomato & Jalapeño Broth)

Ingredients

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Heat a dry cast‑iron skillet or heavy sauté pan over high heat until smoking slightly, then add the jalapeño halves, placing cut side down; char until blackened, about 2 minutes per side.

   You can broil jalapeño and a whole tomato if you prefer more char.

   5 min
2. 2

   Halve a medium tomato (or use two Roma tomatoes) and char the cut sides in the same pan until blackened, about 2–3 minutes per side.

   6 min
3. 3

   Reduce heat to medium, add 1 tbsp vegetable oil to the pan and add the chopped onion; sauté until translucent, about 5 minutes.

   5 min
4. 4

   Add the minced garlic, cumin, chili powder, oregano and smoked paprika; cook and stir until fragrant, about 30 seconds.

5. 5

   Transfer the charred tomato and jalapeño to the pan and mash them briefly with a spoon or potato masher to break them up into pieces.

6. 6

   Pour in the crushed tomatoes and 6 cups of chicken broth, stir to combine, and bring the mixture to a gentle simmer.

   5 min
7. 7

   Add the raw chicken breasts or thighs to the simmering broth, reduce heat to maintain a gentle simmer, cover, and cook until chicken is cooked through, about 18–22 minutes.

   22 min
8. 8

   While the chicken simmers, cut the corn tortillas into 1/4‑inch strips and pat dry; heat 2–3 tbsp oil in a skillet over medium‑high heat for frying.

   To bake instead: toss strips with 1 tbsp oil and a pinch of salt and bake at 400°F (200°C) on a sheet for 8–10 minutes, turning halfway, until crisp.

   5 min
9. 9

   Fry tortilla strips in batches until crisp and golden, 2–3 minutes per batch; drain on paper towels and season with a little salt.

   12 min
10. 10

    Remove the cooked chicken from the pot to a cutting board, shred it with two forks, and return the shredded chicken to the pot.

    5 min
11. 11

    Stir the corn kernels and rinsed black beans (if using) into the soup and simmer uncovered for 5 minutes to heat through and let flavors meld.

    5 min
12. 12

    Taste and adjust seasoning with salt, pepper and the juice of 1 lime; stir in chopped cilantro just before serving.

13. 13

    Ladle soup into bowls and top with a handful of crisp tortilla strips, slices of avocado, a sprinkle of queso fresco or shredded cheese, and a dollop of sour cream if desired.