I started making my own soups a couple of years ago and I’m pretty sure I’ll never buy canned soup again. Opening a can or packet of soup is quicker to be sure, but this way you can make it to your own liking, experimenting with ingredients, making it as mild or as spicy as you dare. Some tortilla soup recipes feature corn or black beans which definitely gives the dish a heartier texture, but I like mine smooth and silky with tasty garnishes on top, including the all-important broken tortilla chips. — L. Weal

2 tablespoons canola oil
1 medium onion, diced
1 cup diced bell peppers (red, yellow, or orange)
2 jalapeño peppers, seeded and chopped
2 tablespoons minced fresh garlic
28 ounces crushed tomatoes
3 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 tablespoon kosher salt
rotisserie chicken breasts, shredded
1/2 cup chopped fresh cilantro
tortilla chips, broken
Optional Garnishes:
sour cream
shredded Monterey Jack cheese
cubed avocado
lime wedges

large (5-quart) pot
measuring spoons and cups
cooking spoon
blender, or food processor

1. Cook onions, bell peppers, and jalapeño peppers with oil in pot over medium heat, stirring frequently until just tender — about 5 minutes.
2. Add garlic and tomatoes and stir well, then bring heat down to medium-low. Simmer 5 minutes. Turn off heat and allow vegetable mixture to cool.
3. Pour mixture into blender and pulse until smooth.
4. Return to pot, add chicken stock, chili powder, cumin, and salt. Simmer 15 minutes, stirring occasionally.
5. Ladle soup into bowls and top with chicken, cilantro, and broken tortilla chips.

• This is a great recipe to use up leftover chicken.
• If using a small food processor or blender, pulse the vegetable mixture in small batches. Make sure lid is secure before pulsing, unless you’d like to decorate your walls with tomatoes.

45 minutes

4 servings