Monday, November 14, 2011

Chicken Tortilla Soup

I absolutely love the cool, rainy weather that comes along with the fall season because it paves the way to try all of the warm, cozy recipes I have wanted to try.  One I know you will love is my Chicken Tortilla Soup, flavorful and comforting, I top each bowl with chipotle dusted crispy tortilla strips and serve jalapeno cheddar mini corn bites on the side. 


2 bone in, skin on chicken breasts
6 cups low sodium chicken stock
2 cups hot water
15 oz can fire roasted tomatoes
4 pasilla peppers
4 jalapeno peppers
1 yellow bell pepper
2 green bell peppers
2 carrots, peeled and chopped
1 large white onion, peeled and chopped
4 garlic cloves, minced
1 cup corn, fresh or frozen is fine
15 oz can kidney beans, drained and rinsed
1 bay leaf
2 tsp cumin
1 tsp thyme
½ tsp pimenton
1 tsp chipotle powder
2 to 3 avocados, peeled and cut into cubes
Corn Tortilla, cut into small strips
3 to 4 limes cut into wedges
olive oil
salt and pepper

Preheat your oven to 400 degrees.  In a small roasting pan; lightly coat the poblano and bell peppers with olive oil, cover with aluminum foil and roast until tender.  Remove from the oven and put into a zip lock bag then allow to rest 5 minutes before peeling and removing the seeds, cut the peppers into strips and set aside.

In a bowl, toss the tortilla strips lightly with olive oil and season with chipotle powder, then bake until crisp, set aside on a plate lined with paper towel or on a cookie rack to keep crisp.

Reduce oven temperature to 375 degrees. Drizzle chicken breasts with olive oil, season with salt and pepper, then roast until cooked, about 45 minutes to an hour.  When finished cooking, set aside and allow to cool completely.  Then remove the meat from the bone, and remove the skin, then shred the chicken using two forks.

In a large pot, heavy bottomed preferred; sauté the chopped onion, carrots and garlic on medium heat and once tender, add the thyme, cumin, pimenton, tomatoes, stock and hot water, season with salt and pepper, bring to a boil then reduce heat and simmer for 20 minutes.  Stir in the kidney beans, corn and chicken, allow soup to simmer another 10 minutes, season with salt and pepper to taste.  Top each bowl with the crispy tortilla strips, cilantro, avocado and a lime wedge.


  1. Tortilla soup is always welcome in our house, love the tex mex flavors! Some of the things that intrigue me about your recipe is the number and variety of peppers used, the topping of chipotle dusted strips and the nice big chunks of avocados. I will need to try your version-it does look like a winner. Delicious!

  2. Wow, this looks so flavorful and I love the crunchy tortilla strips in the picture! :)

  3. I don't know about the rainy part, but I definitely love the cooler weather too! It screams soups and stews to me.

  4. I love Chicken Tortilla Soup! I also posted a recipe of it last week. Your version looks stunning!

  5. What a great chicken tortilla recipe, this looks amazing! :)

  6. This is totally one of my favorite soups but I have yet to make it. Yours looks packed with goodies in it too.

  7. First off - love your banner (so beautiful).

    Second - Avocadoes + Tortilla Soup = win. Thanks so much for sharing this; I am totally bookmarking it for when the chillier weather sets in. :D

  8. I love the flavors that develop from the use of different types of chilies in this, it adds a twist to an original. I hope you enjoy this recipe, and please come back to let me know how it turns out.

    @OnSugarMountain; thanks for the banner compliment, I wish I could take credit for the beautiful photography. This is a template I found online that I used when I first created my blog.

  9. This looks awesome! I love chicken tortilla soup and this looks better than something you would get at a restaurant! Great recipe :)