Lucinda's Tortilla Soup

Serves 4
This is a Mexican chicken soup, and instead of noodles, there are tortilla chips scattered throughout it, which takes the soup over the top. The floating bits of once-crunchy, salty tortilla chips slowly absorb the flavor of the chicken broth as they soften. The basic bowl of good chicken broth is enhanced with the addition of some highly flavorful add-ins: avocado, lime, and cilantro. Use leftover cooked chicken or reserve the meat from the homemade broth.


  • 1 recipe Chicken Broth Elixir, cooked chicken meat removed from bones and shredded
  • 1 avocado, thinly sliced
  • 2 radishes, thinly sliced
  • Fresh cilantro leaves, from about 4 sprigs
  • 1 lime, cut into wedges
  • Tortilla chips


  1. Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves.
  2. Squeeze lime juice over soup, add a few tortilla chips, and serve hot.
cook's note
Tortilla chips are a must-have pantry item for snacking. Crumbled or ground up, they can be used to coat chicken breasts or top a casserole. If you have packages of corn tortillas on hand, tortilla chips are easily homemade.

NUTSHELL RECIPE: tortilla chips
Brush corn tortillas with safflower oil. Sprinkle with salt and slice or cut into small triangles. Spread on a baking sheet and toast in a 400°F oven for 15 to 20 minutes, until golden on the edges and crispy. Or fry them in ½ inch of safflower oil, if you are into it. Serve with Roasted Salsa Verde (page 211) or Salsa Roja (page 208).
Need help with the ingredients? Check our pantry list: