Chicken tortilla soup


For the soup:

For the toppings:


Step 1

Heat the 2 tablespoons olive oil in a large pan over medium heat; add onion and cook until softened, but not brown, about three minutes. Stir in chili powder and tomato paste. Add chicken and stir to coat entirely.

Step 2

Add about ½ of the chicken stock and bring mixture to a simmer. Cover and cook for 20 minutes.

Step 3

Add tomato, corn, black beans, and remaining chicken stock to the pan. Bring mixture to a simmer and cook for an additional five minutes then remove from heat. Top with avocado, cilantro, lime, and yogurt, if desired.

Photography and styling by Julia Gartland

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