The Best Chicken Tortilla Soup

Ingredients

• 2 tbspolive oil
• 1.5 lbboneless skinless chicken thighs(thighs, not breasts, breasts dry out and that's sad)
• 1.5 tsp, dividedkosher salt
• 1/2 tspblack pepper
• 1 largeyellow onion, diced
• 1jalapeño, seeded and minced
• 5 clovesgarlic, minced
• 2 tspground cumin
• 1 tbspchili powder
• 1 tspsmoked paprika
• 1 tspdried oregano
• 2 tbsptomato paste
• 1 (14.5 oz) canfire-roasted diced tomatoes, canned
• 1 pepper plus 1 tsp adobo saucechipotle pepper in adobo, minced
• 6 cupslow-sodium chicken broth
• 1 (15 oz) canblack beans, drained and rinsed
• 1 cupfrozen corn
• 2 tbspfresh lime juice
• 6corn tortillas, cut into thin strips(for frying into crispy ribbons of glory)
• 1/2 cupneutral oil for frying
• 1avocado, diced (for serving)
• 1/4 cupfresh cilantro, chopped (for serving)
• 1/2 cupqueso fresco, crumbled (for serving)
• as neededlime wedges (for serving)

Steps

1. 1

   Pat the chicken thighs dry and season with 1 tsp salt and the pepper.

2. 2

   Heat olive oil in a large heavy pot over medium-high heat. Sear the chicken thighs 3-4 minutes per side until golden. They don't need to cook through. Transfer to a plate.

3. 3

   Reduce heat to medium. Add onion and jalapeño and cook 5-6 minutes until softened.

4. 4

   Add garlic, cumin, chili powder, smoked paprika, and oregano. Cook 30 seconds until fragrant.

5. 5

   Stir in tomato paste and cook 1 minute until darkened. Add fire-roasted tomatoes, chipotle and adobo, broth, and the remaining 1/2 tsp salt.

6. 6

   Return the chicken thighs (and any juices) to the pot. Bring to a simmer and cook 20-25 minutes until chicken is tender and pulls apart easily.

7. 7

   Transfer chicken to a cutting board, shred with two forks, and return to the pot. Stir in black beans and corn and simmer 5 more minutes.

8. 8

   While the soup finishes, fry the tortilla strips: heat neutral oil in a small skillet over medium-high heat until shimmering. Fry strips in two batches, 1-2 minutes each, until golden and crisp. Drain on paper towels and sprinkle with salt.

9. 9

   Stir lime juice into the soup. Taste and adjust salt.

10. 10

    Ladle into bowls. Top with crispy tortilla strips, avocado, cilantro, queso fresco, and a lime wedge on the side.