Tuesday, September 27, 2011

Chicken Tortilla Soup

I'm posting this recipe more for selfish reasons. I was trying to find this recipe on the food network's website, and I was upset to learn that they had taken it down. Fortunately, I still have a printed copy, however, it's on its last leg. Also, I've been saving this recipe to use in an iron chef. But, I like it sooo much that I think if I didn't win I would be really devastated. Okay, that's a bit dramatic. But, I would be disappointed. My verison of this recipe is much different than the one food network had posted. Well, the base of the recipe is the same, but I've tweaked it. So, I'm going to post how I do this recipe. If I ever come across the basic recipe I will be sure to include it in this post. I hope you like it. To me it's the best chicken tortilla soup I've ever had. Enjoy.

1 Spanish Onion (Or red onion) cut in wedges
7 cloves of garlic, mashed
1-2 jalapeno peppers (seeded and deveined)
1 serrano pepper (seeded and deveined); optional
I also used 5 red chili peppers from my garden (seeded and deveined); optional
1/2 can chili peppers in adobo sauce (seeded)
1 28 oz can whole peeled tomatoes
5 cups chicken broth
1 small bag corn
cilantro (I used about a handful)
6 tbsp lime juice
Shredded chicken
2 tsp kosher salt
1 bag of shredded cheddar (or mexican) cheese
tortilla chips

If you need to; boil about 4 chicken breasts so their cooked thoroughly. Remove from pot and when cool enough to handle; shred chicken, place in a bowl, and set aside. Next, place the cut onion, mashed garlic, and peppers on a skillet turned to medium heat. Char both sides for a total of 5 to 10 minutes. Take the can of tomatoes and pour into a blender (include the juice). Remove the onions, garlic, and peppers and place into the blender. Don't forget to add the chili peppers in adobo to the blender as well. Blend ingredients. Pour the puree into a pot. Bring to a boil. Let thicken for about 4 minutes. Pour in the 5 cups of chicken broth. Let simmer for about 20 minutes. Feel free to put in the chicken and corn while the soup simmers. Add 2 teaspoons of kosher salt. You may need more depending on your palette. Add in the lime juice. I just used the juice of 2 limes. Add in the chopped cilantro. Also, I added a couple dashes of cayenne, pepper, and cumin to the soup. Pour soup into bowls and add shredded cheese and crushed tortilla chips. These ingredients aren't necessary, but they really make the soup. Enjoy!

(Click here for printable recipe)


  1. i'm making this tomorrow! one question... do you think it will be unbearably hot if we don't seed the peppers? we like spicy and usually don't but i don't want to ruin a whole batch of soup either.

  2. Well, when I make this soup; I don't make a big effort to seed and de-vein my peppers. I keep in some of the seeds and veins. But, keep in mind that chili peppers in adobo sauce are pretty spicy. Plus, the original recipe doesn't call for as many peppers as I throw in. So, if you are going to use as many peppers as I did then I would certainly seed some of the peppers. It's definitely a spicy soup!!