Mexican Chicken Tortilla Soup

The curse is finally over. You know the one. If we lived to be 100 years old, we could never make soup that tastes as good as the soup our mothers used to make. That curse has finally been lifted thanks to this Mexican Chicken Tortilla Soup recipe. We are so sure of this fact that we invite you to put it to the test. However, we also ask that you please be careful with the following warning.

Warning: Do not make this Mexican Chicken Tortilla Soup recipe in the presence of your mother or mother-in-law. Doing so could result in hard feelings and could cause a rift in your family dynamic.

Now that you have been duly warned, we suggest that you provide your mother and mother-in-law with tickets to an out of town Tony Orlando concert or make them reservations to a lovely Bed and Breakfast at least 100 miles from your kitchen. When they are securely out of town, proceed.


Chicken tortilla soup

What you will need:

  • Two of the plumpest boneless chicken breasts that you can find
  • A tablespoon of olive oil… extra virgin (The kind priests use for exorcisms)
  • One and one-half teaspoons of cumin
  • One teaspoon of chili powder (exact measurements only)
  • Half a teaspoon of garlic powder (Not garlic salt)
  • Half a teaspoon of salt (See what would have happened?)
  • Another tablespoon of olive oil (Be patient, you will see)
  • One cup of diced onion
  • One quarter cup diced green bell pepper
  • One quarter cup red bell pepper
  • Three cloves of garlic (Minced)
  • One 10 ounce can of Rotel Tomatoes and Green Chilies
  • Thirty-two ounces of low-sodium chicken stock
  • Three tablespoons tomato paste
  • Four cups hot water (Hot, but not scalding)
  • Two 15 ounce cans of drained black beans (30 ounce total)
  • Three tablespoons of Mesa (Or cornmeal)
  • Five whole corn tortillas cut into three inch strips

The garnishes for Mexican Tortilla Chicken Soup are just as important as the soup itself. You will need…

  • Sour Cream
  • Diced Avocado
  • Pico de Gallo, or Salsa
  • Monterey Jack Cheese (Grated)
  • Cilantro
  • Red Onion (Diced)

All ovens are a little bit different. We assume you know yours. Preheat it to 350 degrees by your judgment. While the oven preheats, call your mother on the cell phone and ascertain that they have, indeed left town for the day.

Mix your spices together in a bowl. Remember the salt, garlic powder, (Not garlic salt) cumin, and chili pepper? Lay out your chicken, drizzle with olive oil, and sprinkle the spice on both sides. Set the rest of the spice in the bowl aside for now.

Place your chicken breasts on a baking sheet and bake for 20- to 25 minutes or until chicken is completely cooked. Shred the chicken with two forks and then set it aside as well. Did you turn off the oven?

In a pot over a high heat, heat the other tablespoon of your olive oil. Toss in the minced garlic, the green pepper, the red pepper, and the onions. Stir this up and then add the rest of the spices in the bowl. Stir this again and then add the shredded chicken… stir again.

Now add the black beans, hot water, tomato paste, chicken stock, and Rotel and bring that to a healthy boil. Reduce the heat and simmer it for 45 minutes, uncovered, stirring it occasionally to keep it from sticking. Give it a good stir every three to four minutes. Place another call to your mother to make sure nothing has happened to change their mind about the trip.

When that 45 minute timer goes off, mix in a bowl the cornmeal (or Mesa) with a tiny amount of water and pour that into the soup. Simmer the entire mixture for another 30 minutes, stirring occasionally. Have your favorite wooden spoon available for sip tasting. Do not use a metal spoon to cook, stir, or taste your soup. (Call your mother to check in.)

Taste the soup and add spices as needed being very careful not over or under spice. Remove your soup from heat and allow it to sit for at least 20 minutes. Add the tortilla strips, ladle the soup into bowls and then add the garnishment such as sour cream, avocado, red onion, and pico de gallo. Add the grated Monterey Jack cheese last as it will melt quickly. left over ingredients can be safely stored. Check out this article about easy ways to store your produce.

You are now ready to serve your soup, being careful to check your guests carefully. Your mother may be in disguise and waiting for you to try to make soup better than hers.