Chicken Tortilla Soup

When the fall weather hits, there’s one sound that is made in my kitchen… and thats the clicking of the gas burner turning on and my Le Creuset Dutch Oven being taken out.

It’s Soup Season, BABY!

Here’s a hearty one to get you through the chilly days and nights of fall and winter.

Chicken Tortilla Soup

Serves 6-8

Shopping List

  • Olive oil

  • 1 lb boneless, skinless chicken breasts, chopped

  • 1 chopped sweet vidalia onion

  • 1 chopped green pepper

  • 1 chopped yellow pepper

  • 1 chopped red or orange pepper

  • 1 jalapeno pepper, deseeded and chopped

  • 3 garlic cloves, minced

  • 2 tsp of ground cumin

  • 2 tsp chili powder

  • heavy pinch of salt & pepper

  • 1, 2 ounce can of diced green chiles

  • 1, 14 ounce can of diced tomatoes

  • 1 tbsp tomato paste

  • 1 can of low sodium black beans

  • 16 ounces low sodium chicken broth

  • 16 ounces water

  • 3 tbsp cornmeal + 3 tbsp water



Grab your dutch oven or soup pot and turn your stove on to medium heat. Add a tablespoon or so of olive oil and add the chopped chicken to the pan. Season with salt and pepper and let brown for a couple of minutes.

Once the chicken is browned, add in your onion, peppers, garlic, cumin, chili powder, plus a little more salt- remember, you can always add salt but it’s real hard to take it away! Give the pot a good stir and then add your green chiles, diced tomatoes, tomato paste, drained + rinsed black beans, the chicken broth, and the water. Bring the pot to a simmer and cover for about 45 minutes. After 45 minutes, mix together your cornmeal and water and add this to the pot. You can omit this step if you’d like, however, it will add a nice thickness to the soup. Big shout out to The Pioneer Woman for this idea. Let the soup cook for another 45 minutes.

Serve this soup with crushed tortilla chips, some cotija cheese, avocado, and scallions all layered on top for a texture bomb.

Hope you enjoy!