Step by step

Method

4 steps

1. 1

   Cut 6 corn tortillas into thin strips. Heat 1 tablespoon oil in a soup pot over medium-high and fry the strips in batches until crisp and golden, 1–2 minutes per batch. Drain on a paper towel and salt lightly. Don't skip these — they're half the fun.

2. 2

   Add the remaining 1 tablespoon oil to the pot. Soften 1 diced onion 4–5 minutes. Stir in 2 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon chili powder for 30 seconds until fragrant.

3. 3

   Pour in 1 can (14 oz) crushed tomatoes and 6 cups low-sodium chicken broth. Simmer uncovered 12–15 minutes so the broth tastes tomatoey and seasoned. Stir in 2 cups shredded cooked chicken and 1 cup frozen corn; cook 5 minutes more until the corn is hot and the chicken is warmed through.

4. 4

   Off heat, stir in the juice of 1 lime and salt to taste. Ladle into bowls and pile on tortilla strips, avocado, cilantro, and extra lime wedges. You want bright limey chicken tortilla soup with crunchy strips on top — not bland chicken broth or soggy strips cooked into the soup.