Chicken Tortilla Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	174%	102%
vegetables and beans	233%	58%
aromatics	8%	15%
fat	10%	2%
salt	1%	0%
acid	3%	0%

Where it stands out

• #3 of 41 for saltiness
• #5 of 41 for vegetable texture

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2466 g	6 large Roma tomatoes
	2 dried pasilla chiles, (stemmed and seeded)
54 g	4 tablespoons olive oil, (divided)
75 g	1/2 large white onion, (thinly sliced)
12 g	4 cloves garlic, (minced)
680 g	1 1/2 pounds boneless skinless chicken breast
1920 g	8 cups chicken broth
9 g	1 1/2 teaspoon kosher salt
425 g	1 (15-ounce) can black beans, (drained and rinsed)
116 g	3/4 cup yellow corn kernels
31 g	2 tablespoons lime juice ((about 1 lime))
	queso fresco, (for topping)
	avocado (for topping)
	chopped cilantro (for topping)
	lime wedges, (for topping)
54 g	1/4 cup vegetable oil
	6 corn tortillas, (sliced into 1/4-inch strips)

Method: 10 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious! Just made this recipe for the first time and halfway through my first bowl I had to call family to tell them that I’m bringing some over for them to try. One of the best dishes I’ve made in a long time. I did lightly season the chicken prior to addi” — a cook, 5.0★

“I followed this recipe wised everything minus the beans. This was fantastic! My kids, my hubby, all of us loved it. We topped it off with fresh tortilla strips, queso fresco and a little grated Monterey Jack, Avocado, cilantro, lime and a dollop of sour cream.” — a cook, 5.0★