Easy Chicken Soup with Tortilla Crisps

1. Preheat oven to 350°F. Stack tortillas and cut in half crosswise. Brush the tortillas with 1 Tbsp. oil. Cut the tortilla halves into ½-inch-wide strips. Spread on a rimmed baking sheet and bake, stirring once or twice, until light golden and crisp, 15 to 25 minutes. Remove any tortilla strips as they are done.

2. Meanwhile, chop frozen pepper mix into smaller pieces with a knife or in a food processor. Heat the remaining 1 Tbsp. oil in a large pot over medium-high heat. Add the frozen pepper mix and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add tomato paste, cumin, chili powder, and garlic powder; cook, stirring, until fragrant, about 30 seconds. Add broth, beans, and quinoa; bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the flavors have blended and the quinoa is tender, 15 to 20 minutes.

3. Add chicken and corn; increase heat to medium and heat through, 3 to 5 minutes. Season with lime juice, salt, and hot sauce, if desired.

4. Ladle the soup into 4 bowls and garnish each serving evenly with cheese, avocado, cilantro, and tortilla strips.

To make ahead

Prepare through Step 3. Store tortilla crisps in an airtight container at room temperature for up to 1 week. Refrigerate soup for up to 3 days or freeze for up to 4 months. (The soup may thicken; add additional broth or water to achieve desired consistency.)

Tips

Tomato paste contributes lots of umami (savory flavor) and very little sodium to a dish. You seldom use an entire can in a recipe and thus are often left with inconvenient leftovers. You can freeze the extra, but you can also purchase tomato paste in tubes. Once opened, a tube will keep in the refrigerator for up to 1 month.