Chicken Tortilla Soup (by Christine Datian)
1 qt. reduced-sodium chicken broth
1 1/2 pounds boned, skinned chicken thighs, cubed
1/2 white onion, chopped
1 can (14.5 oz.) diced tomatoes
1/2 to 1 serrano chile, halved and sliced
1 can (15 oz.) black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon pepper
2 cups coarsely crushed corn tortilla chips, divided
1/2 cup crumbled cotija cheese
1/2 cup cilantro leaves
- 1. Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.
- 2. Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.