Acadiana Table

George Graham's Stories of Cajun Creole Cooking

  • About / FAQ
    • Press
    • Photography
  • Recipes
  • Videos
  • Store
  • Faces and Places
  • Cookbooks
  • Contact

Chicken Tortilla Soup

May 29, 2023 by George Graham 11 Comments

Tangy, spicy, and full of chicken flavor, my Chicken Tortilla Soup is a Mexican soup classic. It brings maximum flavor with minimum effort.

A spicy bowl of fun—Chicken Tortilla Soup. (All photos credit: George Graham)

A spicy bowl of fun—Chicken Tortilla Soup. (All photos credit: George Graham)

For me, soup is a simple dinner meal that delivers flavor and comfort in a bowl. If you’ve spent any time at my Acadiana Table, you no doubt know my love affair with soup.

But, there’s one soup that ups the ante when it comes to both flavor and fun—Chicken Tortilla Soup. This soup celebrates life with its spicy attitude punched with the vibrant colors of a Mexican fiesta.

The South-of-the-border flavors of cumin, chili powder, and lime thickened with a big masa-infused jolt of ground tortilla chips give me reason enough to crack open an ice-cold Dos Equis. Oh yeah, it’s party time.

Chicken Tortilla Soup
 
Print
Prep time
40 mins
Cook time
1 hour
Total time
1 hour 40 mins
 
Recipe by: George Graham
Serves: 4 to 6
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 cup diced yellow onions
  • 1 cup diced celery
  • 1 cup sliced carrots
  • ½ cup diced green onion tops
  • 1 tablespoon minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon Bijol seasoning or annatto powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground white pepper
  • 1 tablespoon freshly squeezed lime juice
  • 1 (14.5-ounce) can chopped tomatoes
  • ½ cup yellow corn
  • 6 cups chicken stock
  • 2 cups tortilla chips
  • 4 boneless skinless chicken thighs
  • ½ cup cilantro leaves
  • 1 cup chopped avocado
  • Lime wedges
  • Tortilla strips
Instructions
  1. Preheat your oven to 350ºF.
  2. Sprinkle both sides of the chicken breasts with salt and pepper. Place in an aluminum foil-lined pan and bake until a meat thermometer registers 175ºF. Remove to a cutting board and slice into bite-size chunks. Reserve for later use.
  3. In a large pot with a heavy lid over medium-high heat, add the olive oil. Once sizzling, add the onions, celery, carrots, green onions, and garlic. Saute just until the onions turn translucent, about five minutes. Season with cumin, chili powder, Bijol, garlic powder, and white pepper. Add the lime juice, tomatoes, corn, and chicken stock, and stir to combine. Lower the heat to a simmer.
  4. In the container of a blender, add the tortilla chips and a cup of water. Blend on high until the chips are pulverized. Add to the pot.
  5. Add the chicken thighs and cover the pot. Simmer for 45 minutes until the chicken is tender. With two forks, shred the thigh meat and add the reserved chopped chicken breast meat. Taste and season with salt and pepper.
  6. Just before serving, add the cilantro leaves and stir. Ladle the soup into bowls and garnish with chopped avocado, a lime wedge, and tortilla strips.
Notes
The toppings are up to you: perhaps a bit of grated pepper jack cheese, sliced jalapeños, or a swirl of sour cream; get creative with this one.
3.5.3217

Latin spice infuses this soup.

Latin spice infuses this soup.

YOUR SEAT AT THE TABLE:  If you like this cooking story and recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick and painless.  You will receive an email alert and be the first to see when new cooking stories and recipes are added.  Thanks, George.

Filed Under: Soup Tagged With: chicken tortilla soup recipe

« Chicken Wings with Alabama White Sauce and Grilled Peaches
Fried Softshell Crab topped with Crawfish Étouffée »

Comments

  1. Kim Bullen says

    July 9, 2019 at 1:47 pm

    I am definitely trying this!!!!

    Reply
  2. Kay Hartshorn says

    July 9, 2019 at 3:51 pm

    Oh, my! I never heard of using the tortilla chips this way. I’m gonna’ turn the thermostat down and make this soup!

    Reply
    • George Graham says

      July 10, 2019 at 10:47 am

      Thanks Kay!

      Reply
  3. Dottee says

    July 18, 2019 at 5:55 pm

    Can’t wait to try this….soooo…I made my grocery list to purchase ingredients to make this soup and realized I don’t know what Bijol or Annatto seasonings are…honestly George, I’ve never heard of or used these two seasonings. Can either be found at a local grocery store (Rouse, Cannata’s, Winn Dixie) or do they have to be purchased from a specialty store. If I can’t find these spices will the absence jeopardize the flavor?

    Reply
    • George Graham says

      July 19, 2019 at 2:37 pm

      Dottee- Check out the Latin foods section of these supermarkets for Bijol and the spice section for annatto. And if you have an Hispanic grocery in your town, they are sure to have both. I use it for both flavor and for color.

      Reply
      • Simoné Malayev says

        August 26, 2019 at 2:22 pm

        This is very helpful

        Reply
  4. Dennis Wolney says

    August 31, 2019 at 12:52 pm

    Dos Equis is my favorite beer. We used to live in Mississippi and close to New Orleans. What great places and I miss them!!! My daughter is moving back to Mohave Valley and can’t wait till she gets settled. She will be by Laughlin, where we used to live, and New Orleans. Can’t wait till she gets settled!!!!

    Reply
  5. Jim Rehage says

    May 30, 2023 at 9:38 am

    Recipe doesn’t mention carrots, but they shown in the picture and traditionally used in tortilla soup.

    Reply
    • George Graham says

      May 30, 2023 at 11:23 am

      Hey Jim – Good eye! I made the change to the ingredients and instructions. Thanks.

      Reply
  6. Michael Lyle says

    May 30, 2023 at 3:52 pm

    George:

    How much do your chicken breasts weigh? Their size can vary significantly.

    Reply
    • George Graham says

      May 31, 2023 at 9:55 am

      Michael – Six ounces each, but I wouldn’t get too caught up in the quantity of chicken. My credo is “the meatier the better.” Thanks for the question. All the best.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

AT_VideoTitleSlide_WelcomeTo

A VIDEO INVITATION FROM GEORGE GRAHAM | CLICK TO VIEW

FFLA_AtSidebarOrderNow

Discover Lafayette Interview

Great cajun recipes start with Rox's Roux. Buy Now!

FOLLOW ACADIANA TABLE

  • 
  • 
  • 
  • 
  • 
  • 
Louisiana Eats Interview

screen-shot-2016-11-03-at-1-10-16-pm

SAVEUR Best Food Blog Awards Finalist

Acadiana Table Cajun Creole Dictionary

AT_sidebarRoux3

International Association of Culinary Professionals Digital Media Awards Finalist

Copyright © · 2013-2021 Acadiana Table. All rights reserved. · LOG IN