With its mix of tomatoes and onions (and maybe some chiles and herbs), salsa is a great soup shortcut.

Laura Rege
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.


Credit: Photography by Caitlin Bensel

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. Arrange the tortillas on a rimmed baking sheet; brush with 1 tbsp. oil. Bake until crisp and golden, 10 to 12 minutes. Flip the tortillas over; top with the cheese. Bake until the cheese is bubbly, about 4 minutes.

  • Meanwhile, in a large pot, heat the remaining 2 tbsp. oil over medium-high. Season the chicken with salt and pepper. Add the chicken, working in batches, if needed, and cook until cooked through and browned, about 4 minutes per side. Transfer the chicken to a plate. Let stand for 5 minutes, then shred the meat.

  • Add the stock, salsa, and carrots to the pot. Bring to a boil over high, then reduce the heat to medium. Simmer until the carrots are tender, about 5 minutes. Add the beans and corn; season. Simmer until heated through, about 1 minute. Add the chicken and any juices on the plate.

  • Ladle the soup into bowls; top with the radishes and avocado. Break up the tortillas over the soup. Serve with hot sauce.