Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil; 3 ears corn on the cob; 1 red bell pepper, split & seeded; 1 lb chicken breast tenders; 1 teaspoon poultry seasoning; 1 teaspoon cumin; salt & pepper; 1 medium zucchini, small dice; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 1 -2 chipotle chile in adobo, bell pepper, chopped (medium to hot heat level); 1 (28 ounce) can stewed tomatoes; 1 (8 ounce) can tomato sauce; 3 cups chicken stock; 4 cups blue corn tortilla chips, broken into small pieces; 1 cup shredded cheddar cheese or 1 cup monterey jack pepper cheese; ½ cup sour cream; red onion, chopped; 2 -3 tablespoons chopped cilantro or 2 -3 tablespoons parsley; 1 ripe avocado

Servings: persons

vegetable oil
3 ears corn on the cob
1 red bell pepper, split & seeded
1 lb chicken breast tenders
1 teaspoon poultry seasoning
1 teaspoon cumin
salt & pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 garlic cloves, minced
1 -2 chipotle chile in adobo, bell pepper, chopped (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock
4 cups blue corn tortilla chips, broken into small pieces
1 cup shredded cheddar cheese or 1 cup monterey jack pepper cheese
½ cup sour cream
red onion, chopped
2 -3 tablespoons chopped cilantro or 2 -3 tablespoons parsley
1 ripe avocado

1
Heat a grill pan to high and a soup pot to medium high.
2
Drizzle oil on corn and place on grill.
3
Add red pepper to grill with corn.
4
Char vegetables 10 minutes, total, turning occasionally.
5
Remove to cool and remove charred skin from the pepper.
6
While vegetables cook, dice chicken.
7
Add 2 tbs oil to hot soup pot.
8
Place chicken in the pot.
9
Season poultry with poultry seasoning, cumin, salt and pepper.
10
Lightly brown chicken on each side.
11
Add zucchini, onions, garlic, and chipotle peppers.
12
Cook vegetables 5-7 minutes to soften.
13
Add tomatoes, tomato sauce, and stock.
14
Bring soup to a bubble, reduce heat to medium low.
15
Scrape corn off cob and add to soup.
16
Chop grilled pepper and stir into soup.
17
Add chips to soup in handfuls and stir gently.
18
Serve soup immediately with scatter of cheese and a dollop of sour cream.
19
Top with any garnishes and ENJOY!
20
Side Note: Instead of grilling the corn and pepper, I've sauteed them along with the other vegetables that are added to the chicken.
21
The dish still earned rave reviews from my guests!

1084

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: vegetable oil, 3 ears corn on the cob, 1 red bell pepper, split & seeded, 1 lb chicken breast tenders, and more.

Yes, Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions