Chicken Tortilla Soup

Today is National Soup Day!

I love eating soup, especially during the cold and snowy Cleveland winters! In honor of this Souper Awesome holiday I wanted to share my favorite soup – Chicken Tortilla Soup. My mother always made this tasty soup and I’ve adapted it into one of my favorites! It wasn’t always my favorite, but has been since I have moved to Cleveland. If you’ve seen some of the recipes I have posted this past year, you’ll noticed a common twist: SPICY. Guess something about living in a colder place makes me want warm foods with a spicy kick!

Chicken Tortilla Soup

  • Servings: 10
  • Difficulty: Medium
  • Print

Note: You’ll need a large pot and cutting board.

Ingredients

  • 4 chicken thighs, boneless and skinless
  • 1 yellow onion (3/4 cup diced)
  • 1 poblano pepper, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 1-2 Tbsp canola oil
  • 1 Tbsp cornstarch
  • 1 cup diced tomatoes, (about 2-3 tomatoes)
  • 1 – 15oz can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 – 4oz can green chiles
  • 3 cups chicken broth
  • 1 cup milk
  • 1/2 cup pepper jack cheese, shredded
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1 tsp chilli powder
  • 1/2 tsp sea salt
  • 1/4 tsp celery seed
  • 1 tsp ground pepper
  • juice of one lime
  • Topping Options: parsley, shredded pepper jack, avocados, sour cream, tortilla strips

  • Directions

    1. Prep all the veggies, by dicing the peppers and onion and mincing the garlic. Place the chopped veggies in a large pot with 1-2 Tbsp canola oil and sauté for 5 minutes. Add in the cornstarch and stir all together.
    2. Chop the tomatoes and add them in along with the black beans, corn, and green chilies. Pour in the broth and milk. Add in the cheese and spice, stirring all together. Use tongs to lay in the raw chicken thighs.
    3. Bring to a boil (high heat) for 5 minutes. Turn down to medium heat and simmer for an additional 25 minutes. Remove the chicken and place in a bowl to shred. Add the shredded chicken back into the soup and stir.
    4. Let simmer for 1-2 more hours, stirring occasionally. Season with salt, pepper, and lime.
    5. Serve in a bowl and top with your favorite toppings!
    6. Optional tortilla strips: Slice 2-3 tortillas into thin 3 inch strips and spread along a baking sheet. Season with olive oil and salt, bake at 375F for 10 minutes.

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