Chicken Tortilla Soup (Inspired by Our Life in Baja)

Recipe 8 of My 100 Recipe Project

There are certain recipes that become part of a season of your life.

This is one of ours.

Before we moved to Franklin, our family spent a few years living in Todos Santos, a small beach town on the Pacific coast of Baja California Sur.

Life there felt slower, more open...sunsets, ocean air, long meals outside.

Chicken tortilla soup was one of the dishes we came back to again and again. Every version was a little different, but always comforting. Rich broth, tender chicken, bright lime, and those crispy tortillas on top.

Now, I find myself making it here in my own kitchen, usually on an ordinary night, with everyone coming and going, homework on the counter, music playing in the background.

It’s not quite the same as sitting around our big parota wood table overlooking the ocean.

But in some ways, it’s just as good.

Because it still brings everyone to the table. Recipe inspired by My Latina Table

Chicken Tortilla Soup

Ingredients

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 can fire-roasted tomatoes

• 6 cups chicken broth

• 1–1.5 lbs chicken breast or thighs

• 1 tsp salt (adjust to taste)

• 1/2 tsp pepper

• 1 cup corn (fresh or frozen)

• 1 can black beans, drained and rinsed

• Juice of 1–2 limes

For serving

• Crispy tortilla strips

• Avocado

• Fresh cilantro

• Cotija cheese

• Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.

2. Add garlic and spices, stirring until fragrant.

3. Stir in tomatoes and chicken broth, then add chicken.

4. Simmer for 20–25 minutes, until chicken is cooked through.

5. Remove chicken, shred, and return to the pot.

6. Add corn and black beans. Simmer another 5–10 minutes.

7. Finish with fresh lime juice and adjust seasoning.

8. Serve hot with all the toppings.

A few notes from my kitchen:

• The toppings are not optional—they’re the whole experience. The crunch of the tortillas, the creaminess of the avocado, the brightness of the lime…that’s what makes the soup come alive.

• If you have time, homemade tortilla strips make a big difference.

• This is one of those meals that somehow tastes even better the next day.

From My Franklin Kitchen,

Alexis P.S. Even looking at these pictures makes me nostalgic of those years....