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tortilla soup final

Crisp juicy bursts of sweet corn, savory soft crunch of sauteed onions, mild bursts of peppers, rich savory bursting tomatoes, creamy cheese, rich, grainy, full black beans… should I go on?

Tortilla Soup is a Texas Tradition.. like mild winters, jalapenos, chili and boots.

Tortilla Soup is rich and warm like a soft sweater on a cool winter’s day, a burst of slow, simmering warmth from a potbellied stove or the sharp sweet smokey scent of a mesquite fire.. Tortilla Soup, it is comfort.

Every Tortilla Soup recipe is a bit different and since I’ve been making it for about 12 years … it’s just a given that when Fall rolls around on our calendar, my tastebuds start tingling for the rich tomatoes, savory garlic and onions and the unique tang of cilantro and peppers that are only found in Tortilla Soup.

I warn you now.. this is not a side dish soup.  Give Tortilla Soup it’s proper due.  This is a meal.. to be eaten topped with lime juice, tortilla chips, cheese, sour cream and avocado slices.  It is a soup that deserves a moment of appreciating silence.

Be still and take a deep breath, savor the smells and anticipate the impending tonguegasm.

Tortilla Soup Ingredients

Your ingredients:

**Printable Recipe Below**

  • 2 cans Black Beans (large)
  • 1 can niblet corn (large)
  • 2 cans diced tomatoes (large)
  • 1 yellow onion, chopped (yes, there are 2 pictured… I changed my mind)
  • 8 garlic cloves, chopped
  • 1 jalapeno, chopped
  • 1 poblano pepper, chopped
  • 2 (4 oz) cans green chilies
  • 2 whole chickens (cooked, cooled and shredded)
  • 2 Tbsp chili powder (+1 for chicken)
  • 2 Tbsp oregano
  • 2 Tbsp Cumin ( + 1 for chicken)
  • 3 Tbsp Garlic Powder (+1 for chicken)
  • 2 Tbsp Chipotle Chile Powder
  • 2 Chipotles in Adobo Sauce, chopped
  • 3 large tomatoes, chopped
  • handful of fresh cilantro leaves
  • 6 Bay Leaves
  • 3 C fat free chicken stock
  • 1 C water

**garnish***

  • avocado
  • lime, for juice
  • tortilla chips
  • shredded cheddar
  • Sour cream

Boil a large pot of water and add two whole chickens, 1 Tbsp Chili Powder, 1 Tbsp Cumin, 1 Tbsp Garlic Powder, 6 Bay Leaves

Boil the chickens for about 10 minutes, turn off heat, cover and set aside.

While the chicken is cooking, chop all other ingredients.

In a large stock pot, over medium-high heat drizzle some olive oil, add in chopped garlic, onion and poblano pepper… cook, stirring occasionally, about 6 to 10 minutes or until fragrant and just translucent.

tortilla soup veggies

Add in chopped tomatoes, cook, stirring occasionally about 5 minutes.

Remove Chickens from pot, strain and set aside to cool

Dump in all other ingredients.  Stir, bring to a boil, reduce heat to a simmer.. cover and cook.

When the chicken is cool enough, pull the meat from the bones and add it to the pot.

Continue simmering for AT LEAST 4 hours, tortilla soup.. like chili and many other sauces and soups gets better with time.  The longer they cook, the richer the flavors and the better they blend.  ( Day 3 of this, is my favorite day)

tortilla soup simmering

Serve this soup with crushed corn tortilla chips (or get fancy and use corn tortilla strips) a squeeze of lime, avocado slices, sour cream and shredded cheddar.

This is one of those recipes that makes enough to eat for a week and freeze enough for another week.

Give some to a friend or neighbor and you’ll have an ally for life.

This recipe has just enough heat that it simmers within you, warming you with a slow glimmering heat.. but not lighting the fire.  It is rich, savory, filling, creamy… basically everything you can ask for in a soup.  Perfect fall food.

Trust me, I’m a Texas Girl 🙂  I made this on Wednesday and have eaten it every day since.  It is THAT good.

Chicken Tortilla Soup

Print Recipe

Ingredients

  • 2 cans Black Beans large
  • 1 can niblet corn large
  • 2 cans diced tomatoes large
  • 1 yellow onion chopped (yes, there are 2 pictured… I changed my mind)
  • 8 garlic cloves chopped
  • 1 jalapeno chopped
  • 1 poblano pepper chopped
  • 2 4 oz cans green chilies
  • 2 whole chickens cooked, cooled and shredded
  • 2 Tbsp chili powder +1 for chicken
  • 2 Tbsp oregano
  • 2 Tbsp Cumin + 1 for chicken
  • 3 Tbsp Garlic Powder +1 for chicken
  • 2 Tbsp Chipotle Chile Powder
  • 2 Chipotles in Adobo Sauce chopped
  • 3 large tomatoes chopped
  • handful of fresh cilantro leaves
  • 6 Bay Leaves
  • 3 C fat free chicken stock or veggie stock
  • 1 C water

garnish

  • avocado
  • lime for juice
  • tortilla chips
  • shredded cheddar
  • Sour cream

Instructions

  • Boil a large pot of water and add two whole chickens, 1 Tbsp Chili Powder, 1 Tbsp Cumin, 1 Tbsp Garlic Powder, 6 Bay Leaves
  • Boil the chickens for about 10 minutes, turn off heat, cover and set aside.
  • While the chicken is cooking, chop all other ingredients.
  • In a large stock pot, over medium-high heat drizzle some olive oil, add in chopped garlic, onion and poblano pepper… cook, stirring occasionally, about 6 to 10 minutes or until fragrant and just translucent.
  • Add in chopped tomatoes, cook, stirring occasionally about 5 minutes.
  • Remove Chickens from pot, strain and set aside to cool
  • Dump in all other ingredients. Stir, bring to a boil, reduce heat to a simmer.. cover and cook.
  • When the chicken is cool enough, pull the meat from the bones and add it to the pot.
  • Continue simmering for AT LEAST 4 hours, tortilla soup.. like chili and many other sauces and soups gets better with time. The longer they cook, the richer the flavors and the better they blend. ( Day 3 of this, is my favorite day)

Notes

Serve this soup with crushed corn tortilla chips (or get fancy and use corn tortilla strips) a squeeze of lime, avocado slices, sour cream and shredded cheddar.
This is one of those recipes that makes enough to eat for a week and freeze enough for another week.
Author: Rachel


I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

29 Comments

    1. Amy, it is sooo yummy!
      I actually had it for breakfast the other day ;-)… Granted it was 10AM by the time I was able to get around to eating… but, still 😉
      NOM NOM

      Reply

    1. Hey Katie,

      It’s two fryer chickens, which is a lot.. but, like I said.. it makes enough to eat and freeze! 🙂 You could absolutely cut down on the amount of chicken and it would reduce the recipe and be more “soupy” 🙂
      Or even halve the recipe 🙂

      Poblanos are wonderful, aren’t they! I love them!

      Reply

  5. This sounds amazing. I think I lived in the south in a former life because southwestern food is my absolute favorite. We have a recipe for tortilla soup but I think yours sounds better!
    .-= Shannanb aka Mommy Bits ´s last blog ..Easy Salsa Chicken =-.

    Reply

    1. You do like the southern foods 🙂 and I love ya for it!
      The south has sooo many wonderful flavors and spices and everything is so rich and yummy! 🙂

      I KNOW you’d love this

      Reply

  11. That sure looks good, but your post today makes me sad. One, because I ordered chicken tortilla soup at On the Border a couple weeks ago and it was AWFUL. The chicken wasn’t cooked. Boo!!! Second, because I planned to make salsa for the first time over the weekend, and it just didn’t happen.

    So now I’m hungry AND sad! Thanks a lot, Mouthwatering Monday! 😉
    .-= Mary @ Giving Up on Perfect´s last blog ..Fall Reading List =-.

    Reply

  13. I stopped by your blog to verify that you were still hosting your Monday “theme day”.

    In case you aren’t sure why I would do that, please first go here: http://thehousethatlovebuilt.xanga.com/712911712/today–/

    and then read this one:
    http://thehousethatlovebuilt.xanga.com/712911311/sept-theme-days/

    I can see that you still are, so I shall leave you on the list 😀 By the way, I really think you should be offering free samples to everybody who stops by this blog ;-p

    THANKS!!!
    Cheryl B.
    .-= Cheryl B.´s last blog ..use your oven =-.

    Reply

  15. YUMMY! I made this today – BUT I added more than the recommended “2 Chipotles in Adobo Sauce” b/c I like heat and hubbie LOVES heat

    HOLY Crap – I should have stuck to the recipe!
    YUMMY !!!! Hubbie was in heaven!!!!

    Reply

  17. After working all day and coming home sick I was looking for chicken tortilla soup recipes….but alas, my chicken is frozen and it’s getting late….soo..another day for a soup of this type….think i’ll run to store, get roasted chicken and fake it!!! I soooo want this soup tonight 🙂

    Reply

  18. I make a chicken enchilada soup that’s somewhat similar, but the sauce is thick and cheesy – it coats the spoon. I don’t know why but I’ve never made chicken tortilla soup. Must try it!

    Reply

  20. whoah this weblog is fantastic i really like
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    Reply

  21. The soup is simmering in the stove. I just tasted it and seems that it needs salt. Am I wrong? you don’t have salt in the ingredents

    Reply

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