Chicken Tortilla Soup


This tortilla soup is so good that it has officially become part of my regular rotation. I made this the other day when the weather turned frigid cold in NYC and, oh baby, it hit the spot! 

Every Sunday night, a few friends come over for family dinner and we watch an episode of This Is Us, though last week we watched Shameless, instead (seriously, best show ever). It was my turn to make dinner, so I tried my hand at Tortilla Soup, which is one of my favorite soups to begin with (Panera's tortilla soup anyone?). Blending the broth, onions, tomatoes and spices is absolutely crucial here. It creates that smokey, thick base to support the beans, corn and chicken. I added too much jalapeno (whoops!), but watered it down a bit and no one knew the difference. (Don't worry the recipe is adjusted to account for that.)


My friend arrived to family dinner 1.5 glasses of wine deep and after a grocery run, she did NOT come empty handed. Her hands were full with salad, a giant carrot cake, guacamole and chips. LOL. She's usually the life of the party anyway, so needless to say -- we had a good time with PLENTY of food. Family dinner is the highlight of my week now.

Chicken Tortilla Soup

Serves at least 8, inspired by Gaby's version


  • 2 tbsp olive oil
  • 2 medium onions, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 1 jalapeno pepper, stem and seeds removed and roughly chopped
  • salt and pepper to taste
  • 1/2 teaspoon all purpose seasoning or oregano
  •  1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 28-ounce can crushed fire roasted tomatoes
  • 6 cups chicken stock
  • 2 cans black beans
  •  2 cups frozen corn
  • 2 cups shredded chicken (breasts would work well here)
  • squeeze of 1/2 lime (or to taste)

Top with:

  • Shredded cheese
  • lime wedges
  • sliced avocado
  • cilantro

Tortilla Strips

  • 4 small corn tortillas, cut into thin strips
  • coconut oil


1. In a large saucepan, heat the olive oil. Add the onion, garlic and jalapeno and saute until the onions soften and start to become translucent. Season with the spices, salt and pepper and toast for another minute.

2. Add the crushed tomatoes and stock. Bring to a boil, then reduce to a simmer for 30 mins.

3. Transfer contents to a blender in a few batches (or use an immersion blender, which is way better) and blend until smooth. Return to pan on low heat and add black beans, corn and chicken. Season with more salt and some lime juice if needed. I also added extra water because I used 2 jalapeños which was way too much heat. LOL. Let simmer on low while you start the tortilla strips.

4. In a skillet, heat coconut oil over medium high heat. Allow it to really heat up and once hot, add the strips into the pan in a single layer. You'll need to do several batches. Fry them for about 45 seconds and then flip to the other side with a long pair of tongs for about 45 seconds. You want them to be golden, but be careful because they burn quickly at that point. Remove from the skillet and place on a paper towel-lined plate to dry.

Note: Be careful with hot oil!

5. Divide soup into bowls and top with any of your favorite garnishes. We added avocado, the tortilla strips, lime wedges and cilantro. A great pepperjack cheese would be a nice addition, too. :)