Chicken Tortilla Soup

Main Dish

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Serves approximately 8-10 ppl

Broth Ingredients:

  • Six (6) lb. chicken, whole
  • Three (3) celery stalks, cut in half
  • Three (3) carrots, cut in half
  • One (1) white onion, quartered
  • One (1) bulb of garlic, cut in half
  • Three (3) sprigs of thyme
  • Twenty (20) peppercorns
  • One (1) tbsp. salt
  • Three (3) bay leaves

Soup Ingredients:

  • Two (2) tbsp. olive oil
  • One (1) white onion, chopped
  • One (1) green bell pepper, chopped
  • One (1) whole chicken (previously cooked – see above)
  • Two (2) garlic cloves, minced
  • One (1) 14oz, can of fire roasted tomatoes
  • One (1) 14 oz. can of black beans
  • One (1) 14oz. can of corn
  • One (1) tsp. cumin
  • One (1) tsp. chili powder
  • One (1) tsp. paprika
  • One (1) cup vegetable oil
  • Five (5) corn tortillas, cut into strips
  • One (1) lime, to garnish
  • Sour Cream, to garnish
  • Radishes, to garnish
  • Cotija cheese, to garnish


  • Place whole chicken in a large pot and cover with water.
  • Add celery, carrots, onion, garlic, thyme, peppercorns, bay leaves and salt.
  • Stir, bring to a boil and simmer for 1 ½ hour.
  • Remove chicken from broth. After approximately 15 minutes, remove skin and debone.  Add skin and bones back into your chicken broth and set heat to a simmer.
  • Place shredded chicken into a bowl and set aside.
  • Add olive oil to a large pot on medium high heat.
  • Add onions, bell peppers and a pinch of salt. Stir and cook until the onions become translucent.
  • Stir in garlic and cook for approximately 30 seconds.
  • Add pulled chicken, fire roasted tomatoes, corn, black beans, cumin, chili powder and paprika.
  • Using a strainer, incorporate the premade chicken broth into your chicken mixture until desired soup consistency is reached. Note:  We like a hearty soup, so we used 5 ½ cups. 
  • Stir and turn heat up to medium-high.
  • Add vegetable oil to the bottom of a pan and set on medium-high heat.
  • Once the oil starts to smoke, add tortilla strips.
  • Cook until they reach a golden-brown color and place on a paper towel to dry.
  • Serve into a bowl and top with fried tortilla strips, sour cream, sliced radishes, cotija cheese and a squeeze of lime.

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