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Chicken Tortilla Soup Recipe

March 22, 2012 | By More

A simple and quick hearty soup recipe that can be enjoyed as a meal, or an appetizer!


2 chicken breasts, cooked and shredded
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tsp chipotle puree
1 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
1 28 ounce can diced tomatoes
1 cup whole corn kernels, cooked
1 cup white hominy
1 4 ounce can chopped green chile peppers
1 can black beans, rinsed and drained (optional)
6 cups chicken stock
2 limes, juiced
salt (to taste)
pepper (to taste)

toasted tortilla chips or tostadas
1 avocado, sliced
1 small red onion, chopped
monterey jack cheese, shredded
fresh parsley or cilantro


  1. Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper (to taste) and cook for about 5 minutes or until onions are softened.
  2. Add the chipotle, cumin, chili powder, oregano, tomatoes, and stock and bring to a boil. Simmer for 5 to 10 minutes.
  3. Stir in corn, hominy, chiles, and black beans. Add the lime juice and shredded chicken and stir through. Simmer for 10 minutes.
  4. Ladle into small bowls and top with a few pieces each of tortilla strips, avocado, onion and Monterey jack and parsley (or cilantro).


For the shredded chicken you can poach skinless chicken breasts in stock or bake in the oven for 20 minutes at 350 degrees. Or use a roast chicken from the deli counter at the grocery store.

To make toasted tortilla chips, preheat oven to 200ºC (400ºF). Use a pair of scissors to cut the tortillas into 5 mm (1/4 inch) thick strips. Place on a baking tray, brush with oil and season with salt and pepper. Bake for about 5 minutes or until lightly toasted and crunchy. Cool on tray.

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