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	47%	102%
vegetables and beans	9%	58%
aromatics	5%	15%
fat	1%	2%
salt	0%	0%

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.

3 g	1 1/2 teaspoons ground cumin
	About 1 1/4 teaspoons chilli powder
1 g	1/2 teaspoon garlic powder
3 g	1/2 teaspoon salt, plus more to taste
3600 g	2 boneless, skinless chicken breasts
27 g	2 tablespoons olive oil
160 g	1 cup diced onion
37 g	1/4 cup diced green bell pepper
37 g	1/4 cup diced red bell pepper
9 g	3 cloves garlic, minced
284 g	1 10-ounce can diced tomatoes and green chiles, such as Rotel
960 g	4 cups low-sodium chicken broth
946 g	4 cups hot water
49 g	3 tablespoons tomato paste
425 g	Two 15-ounce cans black beans, drained
	3 tablespoons cornmeal
	5 small corn tortillas
	Diced avocado
	Diced red onion
	Sour cream
	Chopped fresh cilantro
	Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“i took the advise of some of the other reviewers and used corn starch instead of corn meal, i added 1/4C heavy cream and seasoned my chicken then shredded it instead of cubing it. I added the chicken and a cup of frozen corn instead, of beans, close to the end” — a cook, 4.0★

“Delicious! We like things a bit spicier; so, I added a good bit more spices. I also make my own chili seasoning from a combination of ground spices plus a little cocoa. If you want a little more heat, add hot paprika & cayenne pepper to the mixture of spic” — a cook, 5.0★