Ann’s Chicken Tortilla Soup

chicken tortilla soup

It’s fall and ’tis the season to think warm, nourishing soups filled with proteins, herbs and spices, and lots of veggies. I love southwestern cuisine and anything with roasted corn and beans. My friend Kathy, shared this recipe with me that she received from her sister Ann. Love these pass down recipes. They got a head start on fall and warm cozy soups at her cabin in the Black Mountains of North Carolina.

I modified the recipe to make enough for about 10 servings. Ann’s original recipe produced double this amount.

The recipe call for cumin and coriander. I like to toast my own cumin and coriander seeds and then grind them to maximize the flavors of these distinct spices. Chili powder is a blend of spices that can be mild to moderately hot. I like the “Tex-Mex” flavor that it adds to this soup. An abundance of sautéed veggies, onions, garlic, carrots, celery and bell peppers, give the tortilla soup texture and a depth of flavor.

Use fresh corn on the cob for this soup. It can be roasted in the oven or placed on the grill for a few minutes until charred. Once it has cooled, cut the kernels from the cob and set aside. The chicken breast can also be grilled for a smokier flavor or you can bake the breasts briefly in the oven.

The garnishes for this soup are the most fun. Do not opt out of the fried tortilla strips. They add that wonderful masa flavor and a delightful crunch. I slice corn tortillas thinly and fry them quickly in a little oil over high heat. Place them on a plate with a paper towel to absorb the excess oil.  Grate some pepper jack cheese and slice a ripe avocado to garnish the soup. You can choose to add a dollop of sour cream or greek yogurt to make the soup creamy if you wish.

Thank you Ann and Kathy for sharing this flavorful and colorful tortilla soup recipe with us. What a perfect way to welcome fall!

Related Recipes