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Tortilla Soup

Tortilla Soup

I craved Tex-Mex when I was pregnant with Emily, so it is no doubt she also loves this food group. Yes, in Texas, Tex-Mex is a food group and we’re known to eat it multiple times a week. On most every menu in Tex-Mex restaurants you’ll find tortilla soup. I’ve found few that compete with this recipe.

There are so many versions of tortilla soup, but this is one of our favorites. With a few minor tweaks it originates from a recipe printed in a favorite cookbook, Beyond Parsley by the Junior League of Kansas City, Missouri. This soup is quick to pull together and picking up a roasted chicken at the market cuts your prep time down to less than 30 minutes.

The soup base which is loaded with flavor starts with peppers, celery, sweet onions and garlic. Depending on the heat you prefer you can use poblano peppers, which are milder than jalapeño peppers and lend a smoky depth. If you want the heat, add the jalapeño. Layers of additional taste come from both chicken and beef stock, along with seasoning from chili powder, cumin and lemon pepper. Tossing in chicken, black beans and corn, make the flavors of the soup absolutely pop.

It’s a beautiful soup and great for entertaining. Set out tomatoes, avocados, scallions, cilantro, your favorite shredded cheese, sour cream and even tortilla chips then let your guests add their favorites to the soup.

Great anytime of the year!

Tortilla Soup

½ red bell pepper, chopped

1 jalapeno pepper, or ½ small poblano pepper, seeded and chopped, optional

3 stalks of celery, chopped

1 medium onion, chopped

1 teaspoon chopped garlic

2 tablespoons olive oil

1 can tomatoes, 15-ounce, chopped

1 can Rotel tomatoes, 10-ounce

1 can tomato soup, 10-ounce

4 cups chicken stock

2 cups beef stock

1 teaspoon ground cumin

1 teaspoon chili pepper

1 teaspoon kosher salt

½ teaspoon lemon pepper

2 teaspoons Worcestershire sauce

4 cups diced cooked chicken breast

1 can black beans, 15 ounces, rinsed and drained

1 can corn, 15 ounces, drained

5 corn tortillas, cut into pieces

For serving:

Chopped scallions, chopped tomatoes, sliced avocados, cilantro, sour cream, shredded cheese and tortilla chips

In a large stockpot heat olive oil over medium heat. Add the red bell pepper, jalapeno or poblano pepper, celery and onion. Cook for about 10-15 minutes until the vegetables are translucent and tender.

Add the chopped garlic and cook for an additional 5 minutes. Stir in the tomatoes, the Rotel tomatoes, the tomato soup, chicken and beef stock, cumin, chili pepper, kosher salt, lemon pepper and Worcestershire sauce. Cook over medium-low heat for 30 minutes.

Stir in the chicken, black beans and corn. Continue cooking for another 30 minutes. Toss in the corn tortilla pieces and cook for an additional 10 minutes.

Layer desired toppings in the bottom of a large soup bowl. Ladle the tortilla soup over the top and garnish with sour cream or cheese.


Note: When reheating, you will probably need to add additional beef or chicken stock.

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