Tortilla Soup

Tortilla Soup

I like to keep Mexican food on our regular rotation for dining out. For some reason, though, I don’t make much Mexican food at home. We’ve had a cold snap in Atlanta, so today I was in the mood for a hearty soup with a little spice. I always enjoy tortilla soup when we’re having Mexican food, so this is my version of this delicious liquid treat.

Jim is a lightweight when it comes to spice, so I have to keep the heat level to a minimum in everything I make. Mrs. Dash makes a Chipotle Seasoning which I use for adding a little heat and chipotle flavor. Depending on how much kick you want in your soup, the amount of chipotle seasoning, chili powder, and jalapenos can all be added to taste in this recipe. My version was only slightly spicy, but if you like more heat by all means go for it.


  • 1 lb chicken breast tenders
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1 tsp cumin
  • Olive oil
  • 6 corn tortillas
  • 1 cup vegetable oil
  • 3 tbsp vegetable oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 poblano pepper, chopped
  • 2 jalapeno peppers, chopped (optional)
  • 1 red onion, chopped
  • 5 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 28 oz can chopped tomatoes
  • 8 cups chicken stock
  • 2 tsp salt
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp chipotle powder
  • 1 avocado, sliced (for garnish)
  • 3/4 cup grated Monterrey Jack cheese (for garnish)
  • Cilantro (for garnish)
  • Lime wedges (for garnish)

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