A Bowl Full of New Mexico Comfort
There are soups—and then there are soups that practically demand a second bowl. My Ultimate Southwest Chicken Tortilla Soup belongs firmly in the second category.
This Southwest-inspired version is loaded with tender chicken, roasted Hatch green chile, sweet corn, black beans and tomatoes, all simmered together in a richly seasoned chicken broth. A touch of cumin and smoky chile powder gives the soup its Southwestern character, while fresh lime brightens every spoonful.
And then come the toppings: crispy tortilla strips, creamy avocado, shredded Mexican cheese, fresh cilantro and a squeeze of lime. The combination of textures and flavors makes this soup hearty enough to serve as a complete meal.
THE SOUP
Serves 6–8
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon New Mexico red chile powder
• 6 cups chicken broth
• 1 can (14½ ounces) fire-roasted diced tomatoes
• 1½ cups roasted Hatch green chile, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1½ cups corn kernels, fresh or frozen
• 3 cups cooked chicken, shredded
• 1 teaspoon Mexican oregano
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper, to taste
CRISPY TORTILLA STRIPS
• 6 corn tortillas
• Vegetable oil or cooking spray
• Pinch of salt
GARNISH
• Diced avocado
• Shredded Monterey Jack, Oaxaca or Mexican cheese
• Fresh cilantro leaves
• Thinly sliced green onion
• Lime wedges
• Sour cream or Mexican crema
• Sliced jalapeño, optional
• Additional roasted Hatch green chile, optional
DIRECTIONS
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 4–5 minutes, until softened. Add the garlic, cumin, smoked paprika and New Mexico red chile powder. Cook for another minute, stirring constantly, until fragrant.
Add the chicken broth, fire-roasted tomatoes, Hatch green chile, black beans and corn. Stir in the Mexican oregano and bring the soup to a gentle boil.
Reduce the heat and simmer uncovered for approximately 20 minutes, allowing the flavors to mingle.
Fold in the shredded chicken and simmer another 8–10 minutes. Stir in the fresh lime juice and season with salt and pepper to taste.
MAKE THE TORTILLA STRIPS
Cut the corn tortillas into thin strips. For a lighter version, arrange them on a baking sheet, lightly spray with oil and bake at 400°F for 8–10 minutes, turning once, until crisp and golden.
For an extra-indulgent version, quickly fry the strips in hot oil until golden and crisp. Drain on paper towels and season lightly with salt.
TO SERVE
Ladle the steaming soup into wide bowls. Top generously with crispy tortilla strips, avocado, Mexican cheese, cilantro and green onion. Finish with a spoonful of Mexican crema and a fresh lime wedge. For those who like their Southwest with a little more attitude, add sliced jalapeño and another spoonful of roasted Hatch green chile.
BRUCE’S SOUTHWEST SECRET
Don’t be shy with the Hatch chile. The beauty of this soup is the balance between smoky chile, sweet corn, savory chicken and bright lime. Start with a moderate amount of chile and add more at the end until the flavor has just the right Southwest kick.
And always serve the tortilla strips at the very last moment. That way, you get the wonderful contrast of crisp, crunchy tortilla against the steaming, richly flavored soup.
Bruce Lesman is a food columnist and culinary creative known for indulgent desserts, classic Americana and restaurant-style comfort food. He has held senior culinary and hospitality positions including Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Lead Culinary Consultant for Royal Caribbean Cruise Lines, and Vice President of Canyon Ranch Wellness Resorts.
