Delicious Tortilla Soup

This wonderful tortilla soup is a great and easy dish to throw together on a weeknight.  Take the extra time to make your own tortillas, garnish with avocado and sour cream and you'll have a dish that everyone will love!

Tortilla Soup


Tortilla Strips

  • 8 corn tortillas cut into ½-inch-wide strips
  • 1 tablespoon vegetable oil
  • Table salt


  • 2 chicken breasts or 4 chicken thighs (bone-in or boneless)
  • 8 cups low-sodium chicken broth
  • 2 large white onions
  • 6 medium cloves of garlic
  • 1 red pepper
  • 2 medium tomatoes
  • ½ medium jalapeno chile
  • 1 chipotle chile en adobo, plus 1 tablespoon adobo sauce
  • 1 tablespoon vegetable oil
  • 1 15-ounce can black beans
  • 1 15-ounce can whole kernel corn
  • 1 15-ounce can petite diced tomatoes


  • 1 lime, cut into wedges
  • 1 Hass avocado, diced fine
  • 2 spring onions
  • 8 ounces Monterey Jack cheese, shredded
  • Fresh cilantro leaves
  • Minced jalapeno pepper
  • Sour cream


  1. Heat oven to 425 degrees.
  2. Bring chicken, broth, and ½ teaspoon salt to boil over medium heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.  Using tongs, transfer chicken to large plate.  Pour broth through fine-mesh strainer; discard solids in strainer.  When cool enough to handle, shred chicken into bite-sized pieces.
  3. Puree tomatoes, half an onion, 2 garlic cloves, jalapeno, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth. 
  4. Heat oil in Dutch oven over high heat until shimmering; add chopped onion, garlic, and red pepper; sauté for 5 minutes.  Add 2 tablespoons chili powder, 1 tablespoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon crushed red pepper flakes, ½ teaspoon paprika, 1 teaspoon salt, and 1 teaspoon black pepper; sauté for 1 minute.
  5. Add tomato/onion puree and salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.  Stir strained broth into tomato mixture, bring to boil, and then reduce heat to low and simmer to blend flavors. 
  6. Add chicken, 1 can black beans, 1 can whole kernel corn, and 1 can of diced tomatoes to soup.  Simmer for 15 minutes.
  7. While soup simmers, spread tortilla strips on rimmed backing sheet; drizzle with oil and toss until evenly coated.  Bake until strips are deep golden brown and crisped, about 15 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time.  Season strips lightly with salt; transfer to plate lined with several layers paper towels.
  8. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce.  Add chicken and simmer until heated through, about 5 minutes. 
  9. To serve, place portion of tortilla strips in bottom of individual bowls and lade soup into bowls.  Garnish with cheese, cilantro, and other toppings.

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