Chicken Tortilla Soup

Chicken Tortilla Soup


1 1/4 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1/2 tablespoon Kosher salt
1 tablespoon chili powder(I use New Mexican)
1 tablespoon dried oregano (I use Mexican oregano)
1 tablespoon dried cumin
1/2 tablespoon hot smoked paprika
15 ounces crushed tomatoes
8 cups chicken stock, vegetable stock or water (divided)
2 tablespoons masa or cornmeal
1 15-ounce can pinto beans, drained and rinsed
1 7-ounce can diced green chiles
2 tablespoons lime juice
2/3 cup frozen yellow corn
1 small bunch fresh cilantro, finely chopped

Topping ideas: scallions, chopped cilantro, tortilla chips, salsa/hot sauce, avocado, shredded cheese


Heat a medium stock pot over medium-high heat. Add chicken, onion, bell pepper and garlic to the pot. Sprinkle in the salt, chili powder, oregano, cumin and paprika, stir well, then cook, stirring occasionally, until chicken is cooked through and onions and bell pepper are tender, about 10 minutes.

Add crushed tomatoes and 4 cups of stock or water to the pot. Bring to a boil, then reduce to a hard simmer for about 20 minutes, stirring occasionally.

Blend the masa or cornmeal with a 1/2 cup of the remaining stock or water, then add that, along with the remaining 3 1/2 cups of stock or water to the pot. Stir in the pinto beans, diced green chiles and lime juice and continue to simmer for another 15 minutes, stirring occasionally.

Reduce heat to low and add the corn and cilantro to the soup, stirring until cooked through, just another 1 or 2 minutes.

Ladle soup into individual serving bowls and serve with desired toppings.


As a lot of you know, chicken tortilla soup was the first recipe I ever made and I never veered from the one I pulled from allrecipes in 2005. And hoo boy, that got boring. This last year I found it harder and harder to bring myself to make it. We just didn’t look forward to it anymore. It lacked oomph, character. Something.

I have completely remedied that with this version. The masa thickens it up, the smoked paprika and lime juice give it more dimension and the bell pepper and pinto beans are perfect additions.

As healthy and simple as anything I put together these days, but also crave-able, delicious and hearty. This is much more the soup we were both looking for all this time. Fantastic.


6 thoughts on “Chicken Tortilla Soup

  1. Larry is always asking for a chicken tortilla soup. I think I've only made it once or twice. I love how you revisited your ole reliable (even though you abandoned it, lol) and made it better. Going to pin this one and remember to try it out. I love soups with oompf.


  2. Whenever we need to find something that we know will be tasty, we visit your blog for ideas. The CT Soup is a great recipe. We spiced it up a bit by adding some Chile Poblano –hope you don't mind our experimentation– and topped it with scallions, shredded cheese and avocado cubes. Delicious!!!!


  3. That's a fantastic compliment on my blog – thank you! Don't mind the experimentation in the least. I am constantly revising my own stuff as it is. πŸ˜‰


  4. I’ve just made this and it was delicious. We’re going to have the leftovers tomorrow night and I can’t wait! Thank you for your recipes. They always work. This is my go to site for recipes. Laura x


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s