That’s really all that needs to be said about tortilla soup. From the intensely spicy, to the calm mild variations, there always exists the yum factor with a good tortilla soup. That’s why I’ve decided to finish off my Cinco de Mayo week with one. That and I needed to feed 8 (plus a few second servings) and what is better than tortilla soup to make tons of!


I decided not to make a crazy spicy one, instead one that would let the flavors of the chicken, onion, tomato, and corn tortillas come through. This is a soup that is quite yummy on its own, and even more delicious with a bite homemade baked  corn tortilla, or slice of avocado, or both. I also employed the use of mild banana peppers, a new sweet favorite pepper of mine. Combined with everything else this tortilla soup is definitely one worth trying.

I served the soup with some delicious homemade cornbread and I suggest doing the same. I happened to find the recipe on the back of a corn meal bag (photos below) and it was one of the best cornbreads I’ve had. If you have your own recipe I think it will work just fine here.

[Now, by this point you might be wondering where are the pictures of this so called delicious Tortilla soup?! I mean we all know that is the best part of a food blog. And yes, I can assure you that this soup does look scrumptious. Unfortunately though I lent my camera to my father today without thinking to upload my photos from last night, my photos of my delicious tortilla soup. Sad I know. So, as soon as I get my camera back, I will quickly get those photos up. Until then though you’ll just have to read plain, boring, never-ending text. Lucky for you though I was able to use my mother’s camera to snap the recipe for the corn bread–while I may not have the blogging skills that demand a large audience (and therefore large sponsors) I’m going to go ahead and say bravo to Canon as I use a 7D usually and my mother’s point and shoot Powershot SD780 more than stood up to the challenge and saved the day. So expect a picture someone down below! Until then, back to the pictureless recipe for tortilla soup!]

Meat from 1 whole chicken
5 corn tortillas sliced
2 1/2 quarts chicken stock
5 garlic cloves
1 1/2 yellow onions quartered
2 mild banana peppers rough chopped
1 cup yellow corn
3 tomatoes chopped
2 tablespoons tomato paste
2 tablespoons cumin
Salt & pepper to taste
olive oil

1 avacado sliced
3 corn totillas sliced & baked (Bake in an oven at 350 for 10 minutes or until crispy)
Fresh Cilantro

1. In a food processor coarsley chop the garlic, onion & banana peppers. Set aside.

2. In a large soup pot heat olive oil over low heat. Throw in the 5 sliced corn tortillas and cook until just crispy.

3. Add the onion mixture and simmer until coated with olive oil.

4. Add the tomatoes, tomato paste and cumin. Simmer for ten minutes.

5. Slowly Add the chicken stock and simmer over low until the soup is reduced by 1/3 about 30 minutes. Add the cooked chicken in for the last ten minutes.

6. Serve with tortilla strips, avacado and cilantro.

If you’re like me you love bread with soup, and corn bread is one of my favorites, especially with a tortilla soup.

I found a wonderful recipe on the back of a wonderful corn meal.

I suggest trying both!


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