Creamy 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	514%	102%
vegetables and beans	43%	58%
aromatics	138%	15%
fat	40%	2%
salt	1%	0%

Where it stands out

• #2 of 41 for broth richness
• #2 of 41 for vegetable texture
• #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.

54 g	1/4 cup extra virgin olive oil
57 g	4 tablespoons unsalted butter
375 g	2 medium yellow onions, (roughly chopped (about 2 1/2 cups/375 g))
12 g	4 cloves garlic, (peeled and sliced into quarters)
120 g	1 green bell pepper, (seeded and roughly chopped)
22 g	3 tablespoons all-purpose flour
1440 g	6 cups chicken broth, (best quality such as Swanson)
	6 small (6-in/15-cm corn tortillas), (cut into small pieces)
7 g	1 tablespoon ground cumin
5 g	2 teaspoons chili powder
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon cayenne pepper
280 g	2 cups shredded cooked chicken, (from a store-bought rotisserie chicken or leftovers)
	Sour cream, (crushed tortilla chips, corn, cilantro, avocado, black beans, lime wedges)

Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I just made this soup and I just might have to say it was the best soup I ever had. And I've cooked a lot of soup in my 73 years. I knew it would be good so I doubled the recipe, everything except the butter and olive oil. I didn't double that, just to have a ” — a cook, 5.0★

“Excellent soup! Very flavorful and satisfying. I only used 1/8 cup of olive oil, and forgot to add the butter, with no noticeable loss of flavor. I also used 1 tsp. of New Mexico chile powder, and 1 tsp. of Ancho chile powder. After pureeing the soup, I added ” — a cook, 5.0★