Chicken Tortilla Soup


It’s fall, y’all! No way to deny it anymore. The days are shorter, the nights cool and crisp, the leaves have started changing, and I’m fighting with every fiber of my being the urge to turn the heat on in my house until November 1st. The arrival of fall brings with it my most favorite “season” of all…soup season!

Don’t get me wrong, I could(and do) eat soup during a heat wave in July, but there’s just something infinitely more comforting about tucking into a bowl of steaming hot goodness while you’re cuddled on the couch on a chilly autumn afternoon; wearing flannel pj pants, fuzzy socks, and a big cozy sweatshirt; wrapped in blankets while your two purring cuddle monsters perch precariously on your lap trying to see what you’ve got there, momma.


These two. Menace to society, they are. Not to mention a threat to my sanity and glassware.

ANYWAY. Back to soup. I could eat soup almost any day of the year, but I always seem to specifically crave it when I’m feeling under the weather. Which I was after returning from vacation the other week. Those damn airplane germs get me every time. So before I fully succumbed to sinus ickiness I dug out my soup pot and got cooking.

Since I was in the mood for something with Mexican flavors (am I ever *not* in the mood for Mexican? No.), I went with a simple chicken tortilla soup – chock full of fresh veggies, beans, a little heat, and served up with a touch of freshness with some cilantro and lime at the end.

Firstly I baked a couple boneless skinless chicken breasts in the oven, 375 for 25-30 minutes, or until cooked through. I don’t like to poach my chicken in the broth, I think roasting in the oven gives a better flavor ( it’s even better when the chicken is roasted over some root veggies with the bone in and skin on, but I used what I had on hand here). Dice the chicken up and set aside.

Now get to chopping all those veggies. Onion, garlic, celery, and bell peppers. Maybe some carrots if you’re so inclined (I was carrot-less this time around). Dice everything up fine and sauté in olive oil over medium high heat until the onions are nicely translucent, the celery has softened, and the peppers have slightly browned.

Seasoning time. Add salt, pepper, onion powder, cumin, coriander, chili powder, and chipotle powder to vegetables. Stir in tomato paste. Cook for a couple of minutes to toast spices and paste in the oil.

Onto the canned goods. I love canned beans for soups and chilis, they’re such a big time saver. Be sure to drain and rinse that liquid off though, it’s a bit salty. Drain and rinse two cans of black beans and add to the pan. Add two cans of diced tomatoes with chilis (Ro-Tel), including liquid and stir. Bring to a low simmer.

Add six cups of chicken stock and the diced chicken and bring the soup to a simmer over medium heat. Taste, and adjust seasonings as needed. Chop cilantro finely and add to soup (if desired, I know some people aren’t cilantro fans). Serve with desired additions — wedge of lime, shredded cheese, tortilla chips, even a touch of sour cream or guacamole.

Note: This makes a lot of soup. You can absolutely store some of this in the freezer.

Chicken Tortilla Soup

Makes approximately 12-14 cups

  • 12-16 oz boneless skinless chicken breast, baked and diced
  • 1 large onion, diced
  • 2 bell peppers, any color, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, finely minced
  • 2 cans black beans, drained and rinsed
  • 2 cans diced tomatoes with chiles, with liquid
  • 6 cups chicken stock
  • 1/2 can tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp fresh ground pepper
  • 2 TBS fresh cilantro, chopped fine
  • 2 TBS olive oil
  • Tortilla chips, shredded cheese, sour cream, fresh lime wedges, and some additional cilantro, for serving.

Saute onion, celery, bell pepper, and garlic in olive oil until onion is translucent and vegetables are slightly browned. Add all seasonings and tomato paste, stir to combine, and cook for a couple of minutes to allow spices to toast up a bit. Add drained and rinsed beans and tomatoes and chilis with liquid. Add cooked diced chicken, chicken stock, and bring to a simmer over medium heat for 20 minutes. Taste and adjust seasoning. Add chopped fresh cilantro and serve with desired toppings.

It’s good for what ails ya.

You can also check out some of my other fall soup recipes — they’re all ridiculously delicious and super simple to make.

Broccoli Cheddar Soup

Creamy Cauliflower Soup (my personal favorite!)

Easiest Butternut Squash Soup Ever

Enjoy! And happy fall!

Easiest Roasted Butternut Squash Soup Ever.

This time of year is always sort of bittersweet for me. I lament the end of summer, but I welcome fall and the coming change of seasons. Shorts and tank tops get put away and sweaters, boots, and thick blankets come out of hiding. Pumpkin, apples, and maple flavors start making appearances in my kitchen, along with the more “comfort food” types of recipes, instead of the watermelon, garden fresh tomatoes, and grilled goodies that rule the roost during the summer.

I was at my parents’ house on Sunday to help Dad put the winter cover on the pool, and I stopped at one of the roadside farm stands on my way home for some mums to decorate my front step. While I was there inspiration (and my appetite) struck and I grabbed a few squash to whip up some soup that night.

I only started cooking and eating butternut squash in the past two years or so. I don’t know what took me so long, because it’s damn delicious. My “recipe”, if you can even call it that, is stupid easy. I came up with it on the fly and haven’t changed much about it since.

The hardest part is peeling, cleaning, and cutting the squash, so you can get the pre-cut squash at the grocery store to make it really easy on yourself. You can add in any other vegetables you like (just roast it along with the squash), or top it with toasted pumpkin seeds or whatever.

It’s warm, it’s comforting, it’s autumn in a bowl.

Roasted Butternut Squash Soup

3 small to medium butternut squash, cored, peeled, diced medium (Approx. 6 cups diced)

1 large onion, diced

4-6 cups vegetable stock

1 pint cream

4 TB Olive Oil

2 tsp curry powder

11/2 tsp salt, plus more to taste

1 tsp cracked black pepper, plus more to taste

Preheat oven to 425. Toss the diced squash with 2 TB olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast for 20 minutes or until cooked through and slightly browned. Meanwhile, heat the remaining olive oil in a large pot over medium-high heat. Add onion and sautee until browned, 5-8 minutes. Add 1/2 tsp salt, 1/2 tsp pepper, and the curry powder, allowing the spice to toast in the oil for a few minutes. Add the roasted squash and vegetable stock and bring to a simmer for ten minutes. (FYI: This soup was pretty thick, I would maybe add another cup or two of stock to this amount of squash if you prefer it a little more thinned out.)

Remove pot from heat. Puree squash and stock in a blender in batches, or use an immersion blender directly in the pot. Stir in the cream, adjust for seasoning, and serve immediately with any garnish you prefer.

Or not.


And now if you’ll excuse me, I’m going to go make all the pumpkin-based things.