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	15%	102%
vegetables and beans	33%	58%
aromatics	4%	15%
fat	0%	2%

Where it stands out

• #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.

14 g	1 tablespoon olive oil
150 g	1 medium onion, chopped
9 g	3 cloves garlic, minced
794 g	1 (28 ounce) can crushed tomatoes
298 g	1 (10.5 ounce) can condensed chicken broth
296 g	1.25 cups water
5 g	2 teaspoons chili powder
1 g	1 teaspoon dried oregano
425 g	1 (15 ounce) can black beans, rinsed and drained
3600 g	2 large boneless chicken breast halves, cooked and cut into bite-sized pieces
154 g	1 cup whole corn kernels, cooked
	1 cup white hominy
113 g	1 (4 ounce) can chopped green chile peppers
25 g	0.25 cup chopped fresh cilantro
	0.5 cup crushed tortilla chips, or to taste
400 g	2 medium avocados, sliced, or to taste
56 g	0.5 cup shredded Monterey Jack cheese, or to taste
20 g	2 tablespoons chopped green onions, or to taste

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Not sure if people are rating this recipe based on their personal revisions, but as written this recipe does not deliver. It's too watery, it needs more time to cook, and it completely lacks in spice/flavor. Luckily I had a couple ingredients on hand to fix it” — a cook, 2.0★

“I have tried this recipe a couple of times and as is, I wouldn't give it 5 stars, but with changes it is fabulous! Here are my changes...I diced up fresh tomatoes (anywhere from 2-4 tomatoes depending on how much of that flavor you want) instead of canned and ” — a cook, 3.0★