Grilled 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	254%	102%
vegetables and beans	108%	58%
aromatics	29%	15%
fat	5%	2%
acid	3%	0%

Where it stands out

• #3 of 41 for saltiness
• #4 of 41 for broth richness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

567 g	2 (10 oz) boneless skinless chicken breast
5 g	2 tsp chili powder, (divided)
4 g	2 tsp ground cumin, (divided)
4 g	1 tsp granulated sugar, (divided)
27 g	2 Tbsp olive oil (divided)
	Salt and freshly ground black pepper
	2 small ears corn, shucked or 1 1/2 cups frozen corn
150 g	1 medium yellow onion, (diced (1 1/2 cups))
30 g	2 jalapenos, (seeded and diced)
12 g	4 cloves garlic, (minced (1 1/2 Tbsp))
1440 g	6 cups chicken broth or stock
411 g	1 (14.5 oz) can fire roasted tomatoes
15 g	1 Tbsp fresh lime juice
50 g	1/2 cup chopped cilantro
200 g	1 large avocado, (diced)
	Shredded Mexican blend cheese, sour cream, tortilla strips or chips (for serving)

Method: 10 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“this was really good! I added black beans as someone else suggested. I threw in a litter red pepper and diced yellow squash as we had some and substituted plain greek yogurt for the sour cream. I used less than one jalapeños (mine was pretty hot) and less ” — a cook, 5.0★

“I followed the recipe exactly but upped the cumin because I really love the taste of it. I also roasted my own diced tomatoes instead of canned (personal preference to not buy canned food). It’s the best version of tortilla soup I’ve ever had. Highly recommend” — a cook, 5.0★