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	24%	102%
vegetables and beans	10%	58%
aromatics	3%	15%
fat	0%	2%

Where it stands out

• #3 of 41 for saltiness

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

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil
150 g	1 small onion, diced
17 g	2 tablespoons minced garlic
30 g	2 jalapenos, finely diced
1440 g	6 cups low-sodium chicken broth
411 g	1 14.5-ounce can fire-roasted diced tomatoes
411 g	1 14.5-ounce can black beans, rinsed and drained
5400 g	3 chicken breasts, boneless and skinless
	2 limes, juiced, plus wedges for garnish
	Salt and freshly ground black pepper
100 g	1 cup roughly chopped fresh cilantro leaves
	1 8-inch flour tortilla, grilled, cut into thin strips
200 g	1 avocado, pitted, sliced
113 g	1 cup shredded Monterrey cheese

Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Yum! Husband ate 2 bowls, teenager loved it too. Love cooking from scratch as you can customize to your liking- we don’t like beans, or jalapeños (husband does so I just add some to his bowl) so I used a dash of crushed red pepper flakes instead. Also and a li” — a cook, 5.0★

“Followed the recipe exactly (well, I did have to add a good amount of salt. This recipe doesn’t have salt?) and this soup was delicious! Sounds very odd to just “grill” the flour tortillas (I just put mine over the stove top fire) but it is surprisingly delici” — a cook, 5.0★