Chicken tortilla soup


For the toppings:

For the soup:


Step 1

Heat the oil in a large pan over medium heat; add onion and cook until softened, but not brown, about three minutes.

Step 2

Stir in chili powder and tomato paste. Add chicken to tomato-chili mixture and stir to coat entirely.

Step 3

Add about ½ of the chicken stock and bring mixture to a simmer. Cover and cook for 20 minutes.

Step 4

Add tomato, corn, black beans and remaining chicken stock to the pan. Bring mixture to a simmer and cook for an additional five minutes then remove from heat. Top with avocado, cilantro, lime, and yogurt, if desired.

Photography and styling by Julia Gartland

Your healthy weeknight meal plan

Featuring protein-packed carbonara and sheet-pan salads

Your healthy weeknight meal plan

Reimagine your Thanksgiving leftovers.

Your healthy weeknight meal plan

Reinvent pizza and taco nights.