The Recipes

Chicken Tortilla Soup

Oh, the many ways to use my Sunday chicken!  Whenever I go to any Mexican or South American restaurant, I am a sucker for some variation of a spicy chicken soup.  Hooray for staying in and having it at my own table:

Chicken Tortilla Soup


- 1 onion, chopped
- 3 ribs celery, chopped
- 1 jalapeno, chopped
- 1 c. frozen corn
- 1 can black beans, rinsed
- 1 can fire-roasted tomatoes
- 1/2 c. crushed tomatoes
- 3-4 c. chicken stock
- 1 T. cumin
- 1 T. Mexican oregano
- 2 c. chopped chicken
- 2 bay leaves
- salt
- pepper
- olive oil

In a large, heavy-bottomed soup pot, heat the olive oil.  Add the onion to the hot pot, then chop the celery and jalapeno and add them as they are ready.  Stir to combine and season with salt and pepper.  Add cumin and oregano, stir, and add the corn and beans.  Allow to simmer for 2-3 minutes, then add the tomatoes.  Salt again, then add the chicken stock and bay leaves.  Simmer, covered, for 25-30 minutes.  Add the chopped chicken, and simmer for 20 minutes longer.  Remove the bay leaves.

Garnish with what you like; sour cream, cilantro, pumpkin seeds, cheddar cheese or queso fresco, crushed tortilla chips; all are good options.

Note:  I froze a few portions of this soup.  I also added a touch of heavy cream to two portions to create a different flavor profile.