Chicken Tortilla Soup

Post-Thanksgiving, you may be craving something simple and warming. We went for a cold stroll to pick out a Christmas tree, and came home to warm up with this one-pot soup from Sunset magazine, before putting up the ornaments.

Favorite Tortilla Soup
Favorite Tortilla Soup

In a medium, covered pot, heat 1 quart reduced chicken broth over high heat until it boils.

Tortilla Soup, Deconstructed
Tortilla Soup, Deconstructed

Add 1 1/2 lbs. chopped chicken thighs, 1/2 chopped white onion, 1 can diced tomatoes, 1/2 of a sliced serrano chile (or more if you’re brave), 1 can drained and rinsed black beans, and 1/2 tsp each of chili powder, cayenne and pepper. Turn the heat down and simmer for ten minutes.

Stir in 1 cup tortilla chips and ladle into bowls. Top with 1 cup chips, 1/2 cup crumbled cotija cheese, chopped cilantro and a squeeze of lime.

Favorite Tortilla Soup
Favorite Tortilla Soup


  • 1 qt. reduced-sodium chicken broth (or homemade turkey broth)
  • 1 1/2 lbs. boned, skinned chicken thighs
  • 1/2 white onion, chopped
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 to 1 serrano chile, halved and sliced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1/2 tsp. each chili powder, cayenne, pepper
  • 2 cups coarsely crushed corn tortilla chips (divided)
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup cilantro leaves
  • lime wedges

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

6 thoughts on “Chicken Tortilla Soup”

  1. Dear Mary and Melanie, This looks lovely; I will give it a try. All of the bids should be in by the end of the week for re-doing my kitchen. I’m not sure just how that will work out with my cooking for the next few weeks… Love, mom XOXO

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