Chicken Soup with Cheesy Tortilla Crisps

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

Recipe by Laura Rege

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

Start to Finish: 35 minutes

Servings 4


  • 4 corn tortillas
  • 3 tbsp. canola oil
  • 2/3 cup shredded Mexican cheese blend
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 4 cups chicken stock
  • 1 cup chunky red salsa
  • 2 medium carrots, thinly sliced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 radishes, sliced into thin matchsticks
  • 1 avocado—pitted, peeled, and sliced
  • Hot sauce, for serving


1. 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.

2. 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.

3. 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.

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