Classic Red Chile Chicken Tortilla Soup

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Remove the skin from the 2 pounds of bone-in chicken thighs, pat them dry, and season all over with 1 teaspoon kosher salt and ½ teaspoon black pepper. 4 min
2. Stem and seed the 3 ancho chiles and 2 guajillo chiles, then tear them into large flat pieces. 4 min
3. Halve the 3 Roma tomatoes, roughly chop the yellow onion, and smash the 4 garlic cloves. 5 min
4. Cut the 6 corn tortillas into thin strips and mince the 1 chipotle chile in adobo; drain and rinse the 15 oz can of black beans. 5 min
5. Timing-sensitive step. Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high; sear the chicken thighs 4 minutes per side until deep golden, then transfer to a plate. 10 min
6. In the same pot over medium heat, add the torn dried chiles, halved Roma tomatoes, chopped onion, and smashed garlic; cook, stirring occasionally, for 5 minutes until the chiles soften and the vegetables begin to char at the edges. 5 min
7. Transfer the softened chile-vegetable mixture to a blender with 1 cup of the chicken broth and blend until completely smooth, about 1 minute; pour the purée back into the pot. 3 min
8. Stir in the remaining 5 cups chicken broth (6 cups total if using scratch base, 6 cups total if using enchilada sauce), minced chipotle chile, 1½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, and remaining ½ teaspoon kosher salt; nestle the seared chicken thighs back in. 3 min
9. Bring the soup to a boil, then reduce to a steady simmer, cover, and cook for 25 minutes until the chicken is cooked through and pulls easily from the bone. 25 min
10. While the soup simmers, spread the tortilla strips on a baking sheet, toss with a light drizzle of neutral oil, and bake at 400 °F for 12–14 minutes, flipping once, until golden and crisp; set aside. 14 min
11. Transfer the chicken thighs to a cutting board, let them rest 5 minutes, then shred the meat with two forks, discarding the bones. 5 min
12. Return the shredded chicken to the pot, stir in the 1 cup frozen corn kernels and the drained black beans, and simmer uncovered for 5 minutes until the corn is heated through. 5 min
13. Stir in 2 tablespoons fresh lime juice, taste, and adjust salt if needed.
14. Slice the avocado just before serving; ladle the soup into bowls and top each with crispy tortilla strips, a dollop of sour cream, a pinch of shredded Mexican cheese blend, sliced avocado, fresh cilantro, and jalapeño slices if using. 4 min