This traditional Mexican soup is a year-round favorite, but it's especially popular when the weather cools off. The DIY toppings make it fun for everyone to participate, and the tomato-chicken broth comes together so fast you can make it ahead and reheat when you’re ready to eat.
Active Time: 20 minutes
Total Time: 20 minutes
What You GetBoneless, skinless chicken thighs
Step 1: Pour broth into a large pot over medium heat and bring to a simmer. While it heats, cut the chicken into roughly 1” chunks and drain the can of black beans. When the broth is simmering, add the chicken, the can of tomatoes, and the black beans. Simmer for about 10 minutes until the chicken is cooked through; slice into a larger piece to be sure there is no pink.
Step 2: Taste the soup, and season with chili powder, salt, and pepper to your taste; we usually go with about ½ tsp chili and a big pinch each of salt and pepper. (If you’re making this ahead, pause now and refrigerate the soup base until you’re ready to reheat and serve.) Stir in about a cup of roughly crushed tortilla chips.
Step 3: Slice the jalapeno and the lime, and rinse a handful of cilantro leaves. Serve bowls of soup with all the fixings on the side and let everyone dress their own: cheese, cilantro leaves, lime wedges, chili powder, sliced jalapeño, and the rest of the tortilla chips!