Tex-Mex Tortilla Soup

Warm, brothy, and loaded with toppings. This is the tortilla soup that gets requested again and again.

A double-broth base of both beef and chicken stock gives this soup a richer backbone than most versions, while cubed chicken breast, corn, tomatoes, and a hit of cumin and chili powder bring the Tex-Mex soul.

The real magic happens in the bowl: crushed tortilla chips on the bottom soak up that savory broth, then shredded Monterey Jack melts into the heat, diced avocado adds creaminess, and a squeeze of fresh lime ties it all together.

Thirty minutes, one pot, six bowls of pure comfort.

Chef Tips

• Use both beef and chicken broth as written. The combination creates a deeper, more complex flavor than either one alone.
• Crush the tortilla chips right into the bowl before ladling the soup. They soften just enough to add body without turning to mush.
• Add the avocado, cheese, and cilantro at the very last second so they stay fresh and bright against the hot broth.
• A squeeze of lime is not optional. The acid lifts every other flavor in the bowl.