Tortilla Soup
  • Cooking Time: 60
  • Servings: 4-6
  • Preparation Time: 15-20
  • I like my soup a little thicker (more like stew) so if you want thinner soup, use more chicken broth
  • 2 Lg cans of Tomato paste
  • 1 Lg box of Chicken Broth
  • 1 Med Onion
  • 2 Red Bell Peppers
  • 2 cans of Corn
  • 3-4 Cloves of Garlic
  • 1 can of Black Beans
  • 8 Chicken Thighs
  • 3-4 Med Avocados
  • Pepperjack Cheese
  • Oil
  • Salt and Pepper
  • Chili Powder
  • Paprika
  • Red Pepper Flakes
  • Tortilla Chips
  1. Precooking Prep
  2. Dice onion and peppers into 1/4 in pieces
  3. Mince garlic
  4. De-bone the chicken thighs and dice into 1 in cubes
  5. (I leave some meat on the bones and throw them into the soup to cook as well)
  6. De-pit and dice avocados into 1 in cubes
  7. Grate pepperjack cheese (1-2 cups)
  8. Cooking
  9. On medium, heat oil in large pot
  10. Sweat onions and garlic for a few minutes
  11. Season with salt, pepper
  12. Add chicken and just brown outsides (~2 minutes)
  13. Season with chili powder and paprika
  14. Add diced peppers and let cook for another 2 minutes or so
  15. Add tomato paste, chicken broth, thigh bones and bring everything to a boil
  16. Season with salt and pepper
  17. Add corn and beans
  18. Add red pepper flakes to desired heat and additional seasoning to taste
  19. Simmer until meat falls off the thigh bones
  20. Turn off heat, add diced avocados and let residual heat warm the avocados for a few minutes
  21. Serve in bowls and top with pepperjack cheese
  22. Eat with tortilla chips on the side or throw them into the soup
I wanted to make soup so I looked at the ingredients of a can of tortilla soup and bought them so I could make it from scratch. I basically do it by ear so its always a little different each time.