This soup has it all: it is hearty yet healthful—and full of robust, crowd-pleasing flavor. The broth and tortilla strips may be made in advance, but slice the avocado just before serving.
Chicken Tortilla Soup
2 tablespoons olive oil
4 corn tortillas, cut into thin strips
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander
1teaspoon chili powder
1 teaspoon ground cumin
1 (14.5-ounce) can, fire roasted diced tomatoes
8 cups low sodium chicken broth
1 1/2 pounds, boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
3/4 teaspoon salt
1 medium avocado, peeled, pitted and cut into 12 slices
3 radishes, thinly sliced
FARBERWARE 10.5-Quart Nonstick Stockpot
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Heat the oil in the 6-quart saucepot over medium heat. Add half of the tortilla strips and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to plate lined with paper towel to drain. Repeat with the remaining tortilla strips.
Return saucepot to the heat and add the onion, garlic, oregano, coriander, chili powder and cumin, cook until the vegetables begin to soften, 2 minutes. Stir in the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium-low. Cover and simmer 20 minutes.
Add the chicken to the pot, increase the heat to medium and simmer until the chicken is just cooked through, 6-7 minutes. Remove from the heat and stir in cilantro, lime juice, and salt. Ladle soup into 4 bowls. Garnish each bowl with avocado and radishes; top with the tortilla strips.