top of page
  • Nicole Cook

Chicken Tortilla Soup


1 cup canola oil, plus 2 tbsp

6 corn tortillas cut into strips

1/2 sweet onion, diced

2 tbsp tomato paste

2 1/2 tsp chili powder

1 tsp smoked paprika

8 cups chicken stock

6 cilantro springs

salt to taste

2 cups cooked and shredded chicken or turkey

1 cup canned corn, washed and drained

2 avocados, sliced

1 cup canned black beans, washed and drained

1 cup queso fresco in pieces

OPTIONAL: lime, hot sauce, and additional cilantro for garnish


1. Heat 1 cup canola oil in a deep pan, set heat to low and add tortilla strips and fry just until crisp, about 1-2 minutes per strip. Set fried strips aside on a plate lined with paper towel.

2. In a soup pot heat remaining 2 tbsp oil. Add onion and sauté over medium low heat until softened, about 3 minutes. Stir in the tomato paste, chili powder, smoked paprika for 30 seconds. Stir in the chicken stock, cilantro springs, then season with salt to taste. Cover and simmer on low for 20 minutes.

3. To serve, pour broth into a bowl and add fixings (corn, beans, chicken, queso fresco, and avocados) as desired, along with the fried tortilla strips, and any garnishes


Post: Blog2 Post
bottom of page