tortilla stoup

i had the most amazing tortilla soup in a hotel restaurant in dallas a few years ago. i loved it so much that i went to the restaurant every day for lunch just to have it again and again. unfortunately since i’ve been home, i haven’t found a good one that can even dare to compare. so i finally decided to make my own.

this tortilla stoup recipe is so hearty that it’s almost like chili but with different flavors. this is the second recipe i’ve tried that uses tortilla as a thickening agent. in the tilapia taco recipe, jeffrey saad uses tortilla as a thickening agent for the mole. in this recipe, rachael ray uses tortilla chips as a thickening agent for the tortilla soup.

it is quite different from the one i had in dallas but still … YUM!


For the soup

  • extra virgin olive oil, for drizzling plus 2 tablespoons
  • 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
  • 1 red bell pepper, split and seeded
  • 1 pound chicken breast tenders
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground cumin
  • ground black pepper
  • 1 small to medium zucchini, small dice
  • 1 medium yellow skinned onion, chopped
  • 6 cloves garlic, chopped
  • 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped *available in small cans in Mexican and Spanish food section of market
  • 1 (28-ounce) can stewed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 3-4 cups low sodium chicken stock or vegetable stock
  • 4 cups blue corn tortilla chips, broken up into large pieces ~ i used Trader Joe’s Flaxseed Tortilla Chips

For garnishes

  • shredded Cheddar or pepper jack cheese
  • 1/4 red raw onion, chopped
  • 2 to 3 tablespoons chopped cilantro or parsley leaves
  • 1 ripe avocado, diced and dressed with the juice of 1/2 lemon


Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

While vegetables cool, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook chicken mixture 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Allow chips to soften in the soup. Keep pot covered until ready to serve.

Serve soup with any or all of the suggested garnishes.

original recipe from 30 Minute Meals Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup


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