Tortilla Soup

It’s a gorgeous bowl that will delight your tastebuds! Savory with a subtle touch of spice, layered with sweet onion, celery, red bell and poblano peppers simmered in rich stocks and teaming with chunks of chicken, black beans and golden kernels of corn. This is a soup to spice things up and warm your soul!

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. There are so many versions of tortilla soup, but this is one of our favorites. The soup base which is loaded with flavor starts with peppers, celery, sweet onions and garlic along with tomatoes. Both chicken and beef stock are seasoned with chili powder, cumin and lemon pepper. Then toss in chicken, black beans and corn plus strips of fresh corn tortillas to round out this hearty soup.

It’s a beautiful soup and great for entertaining. You can make the soup ahead, then reheat when you’re ready to serve. Set out fresh tomatoes, avocados, scallions, cilantro, your favorite shredded cheese, sour cream and crispy tortilla chips then let your guests add their favorites to the soup.

Ladle it up – soup’s on!

Tortilla Soup

If you want more heat, add the jalapeño pepper instead of the poblano.

2 tablespoons olive oil

½ red bell pepper, chopped, about ¾ cup

½ poblano pepper, or 1 small jalapeño pepper, seeded and chopped

3 stalks of celery, chopped, about 1-¼ cups

1 medium onion, chopped, about 1-½ cups

1 teaspoon chopped garlic

1 can tomatoes, 15-ounce, chopped

1 can Ro*tel® tomatoes, 10-ounces

1 can tomato soup, 10-ounces

4 cups chicken stock

2 cups beef stock

1 teaspoon concentrated chicken stock, such as Better Than Bouillon

1- ½ teaspoons ground cumin

1-½ to 2 teaspoons chili powder

1 teaspoon kosher salt

1 teaspoon lemon pepper

2 teaspoons Worcestershire sauce

3 to 4 cups diced cooked chicken breast

1 can black beans, 15 ounces, drained

1 package frozen organic corn, 10 ounces

5 corn tortillas, cut into strips

For serving: Chopped scallions, chopped tomatoes, chopped avocadoes, cilantro, sour cream and shredded cheese

In a large stockpot heat the olive oil over medium heat. Add the red bell pepper, poblano pepper, celery and onion. Cook until the vegetables are tender, about 12 to 15 minutes. Add the chopped garlic and cook for an additional 5 minutes.

Stir in the tomatoes, Ro*tel® tomatoes and the tomato soup. Pour in the chicken and beef stock. Then add the concentrated chicken stock, cumin, chili powder, kosher salt, lemon pepper and Worcestershire sauce. Continue cooking over medium-low heat for 30 minutes.

Add the chicken, black beans and corn. Simmer for another 30 minutes over medium-low heat.

Toss in the corn tortilla strips 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.

When reheating, add additional beef or chicken stock as the tortilla strips will continue to absorb the stock. Serves 6 to 8.