Chicken Tortilla Soup
Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.
- Time: 30 min
Source: Sunset Magazine
Ingredients
- qt. reduced-sodium chicken broth
- pounds boned, skinned chicken thighs, cubed
- white onion, chopped
- can diced tomatoes
- to 1 serrano chile, halved and sliced
- can black beans, drained and rinsed
- teaspoon chili powder
- teaspoon cayenne
- teaspoon pepper
- coarsely crushed corn tortilla chips, divided
- crumbled cotija cheese
- cilantro leaves
- Lime wedges