Chicken and Corn Tortilla Soup

It was exciting to find a soup that was Mexican-inspired but not with dairy (other than sour cream on top, which I consider optional). Obviously we don’t need to be dairy-free for the Chiplet now, but it is still nice to have the option for anyone who needs it to be that way.

The Fudgelet was a fan of helping tear the tortillas.

It’s an easy recipe that doesn’t take too long to make and doesn’t require too many ingredients.

Directions for Chicken and Corn Tortilla Soup

Adapted from Food Network Magazine

  • 1 onion, chopped
  • 4 green onions, sliced with white and green parts separated
  • 1 cup frozen corn, thawed
  • Olive oil
  • Chili powder
  • Salt and pepper
  • 6 small corn tortillas, torn
  • 1 teaspoon ground coriander
  • 6 cups chicken broth
  • 14.5 ounce can diced tomatoes
  • 2 pounds boneless, skinless chicken thighs
  • Guacamole or sour cream for serving

In a large pot, such as a Dutch oven, heat a couple Tablespoons of olive oil over medium heat. Add the onion, green onion whites, half of the corn, some chili powder, and some salt and pepper. Cook, stirring occasionally until the onion is softened, about 5-6 minutes.

Add the tortillas and coriander, cooking for an additional minute. Add the chicken broth and tomatoes, then bring to a boil. Season the chicken with salt, pepper, and some chili powder, then add to the pot.

Simmer the soup until the chicken is cooked through, about 10-15 minutes.

Remove the chicken from the soup and either shred it once it cools a bit, or simple slice it a bit.

Use an immersion blender (or a regular blender and work in batches) to puree the soup until smooth.

Stir in the corn, green onion green parts, and shredded chicken, along with any desired seasoning.

Serve with tortilla chips and guacamole (or sour cream).

Directions for Chicken and Corn Tortilla Soup (without pictures)

Adapted from Food Network Magazine

  • 1 onion, chopped
  • 4 green onions, sliced with white and green parts separated
  • 1 cup frozen corn, thawed
  • Olive oil
  • Chili powder
  • Salt and pepper
  • 6 small corn tortillas, torn
  • 1 teaspoon ground coriander
  • 6 cups chicken broth
  • 14.5 ounce can diced tomatoes
  • 2 pounds boneless, skinless chicken thighs
  • Guacamole or sour cream for serving

In a large pot, such as a Dutch oven, heat a couple Tablespoons of olive oil over medium heat. Add the onion, green onion whites, half of the corn, some chili powder, and some salt and pepper. Cook, stirring occasionally until the onion is softened, about 5-6 minutes. Add the tortillas and coriander, cooking for an additional minute. Add the chicken broth and tomatoes, then bring to a boil. Season the chicken with salt, pepper, and some chili powder, then add to the pot. Simmer the soup until the chicken is cooked through, about 10-15 minutes. Remove the chicken from the soup and either shred it once it cools a bit, or simple slice it a bit.

Use an immersion blender (or a regular blender and work in batches) to puree the soup until smooth. Stir in the corn, green onion green parts, and shredded chicken, along with any desired seasoning. Serve with tortilla chips and guacamole (or sour cream).

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