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Chicken Tortilla Soup

Derek's Kicked Up Chicken Tortilla Soup




1 Large Onion

3 Cloves of Garlic

1/4 Teaspoon Oregano

1/8 Teaspoon Cumin

4 Tablespoons Extra Virgin Olive Oil

4 Chipotle Chiles (canned in Adobo Sauce) pureed

4 Boneless Chicken Breasts cut up and cubed

1 Cup of peeled and chopped Carrots

1 Cup of chopped Celery

2 Large Pasilla Chiles sliced

8 Cups of Chicken Stock (For better results see alternative)

1/4 Cup chopped Parsley

Salt and Pepper


For Garnish


8-10 Corn Tortillas thinly sliced (about 1/4 inch wide)

2 Ears roasted Corn

½ Cup chopped Cilantro

½ Cup crumbled Cotija Cheese

1-2 Large ripe cubed Avocado


To Cook


Start by sauteeing all of the Onion in Olive Oil on medium heat until Onion turns translucent (about 5 minutes)

Add Garlic and continue sauteeing another 3 minutes

Add Cumin and Oregano stirring for another 2 minutes then add pureed Chipotle Chiles and stir for about a minute

Add Chicken Stock and bring to a boil then add Carrots, Celery, Parsely, Pasilla Chiles and Cubed Chicken Breast and cook on medium heat for one hour

Fry sliced Corn Tortillas and set aside on a paper towel

Slice Corn Kernels off of Corn Ears and set aside


To Serve


Ladel soup into medium bowls and add fried Corn Tortilla Strips, chopped Cilantro, Roasted Corn, Avocado cubes, Cotija Cheese and enjoy


Chicken Stock Alternative


Instead of using canned Chicken Stock add 8 cups of water and 1 Chicken Carcass for a rich fresh broth


“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving, for it is made holy by the word of God and prayer.” 1 Timothy 4:4-5


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Taken on February 11, 2007