Chicken Tortilla Soup


Chicken Tortilla Soup

Recipe type: Yield: Prep time: Cook time: Total time:

Chef Richard Mead brings this warm and satisfying dish into the spotlight.


8 (6 inch) Corn tortillas, cut into strips
8 Cups chicken stock
2 Chicken breasts
1 Large sweet onion, diced
4 Garlic cloves, peeled and minced
2 Sprigs fresh oregano
2 Medium tomatoes, cored and diced
1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed in
1 Tbsp. Vegetable oil
1 Tsp. Chili powder
1 Tsp. Smoked paprika
3 Bay leaves
Salt and Pepper


Lime, cheddar cheese, avocado, cilantro leaves


    1. Coat the tortilla strips with some oil, salt and pepper. Bake in a 375-degree oven for 10 – 12 minutes until crunchy. Cool; set aside.
    2. In a stock pot, on medium heat, add oil until it begins to lightly smoke; add onions, garlic, smoked paprika and chili powder. Cook until onions turn translucent and very fragrant.
    3. Add tomatoes, chipotle chili and adobo to pot and cook for another 2 – 3 minutes.
    4. Add chicken stock, oregano and bay leaves. Bring to a rolling boil.
    5. Drop the soup down to a low simmer and add chicken breast.
    6. Cook chicken breast for 10 – 14 minutes, depending on size, and remove from the soup. Allow to cool and shred chicken.
    7. Keep soup on a simmer for about 30 minutes to allow all the flavors to meld. Add salt and pepper to taste.
    8. Remove oregano and bay leaves before serving.
    9. To construct the soup, add shredded chicken on bottom of the bowl / add hot soup and garnish with tortilla strips and everything else to your liking.

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