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Chicken Tortilla Soup Starter + Soup Recipe

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Ingredients Method

Ingredients
  

For the starter:
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 medium yellow onions, diced
  • 3 large poblano peppers, diced
  • 3 large bell peppers, diced (2 green and 1 red or orange)
  • 3 large jalapeno peppers, deseeded and finely diced
  • 6 cloves garlic, minced
  • 9 cups diced roma or paste tomatoes
  • 6 tablespoons tomato paste
  • 3 tablespoons taco seasoning
  • 3 cups raw sweet corn kernels (3 to 4 large ears)
For the soup:
  • 1 bag frozen Chicken Tortilla Soup Starter, thawed
  • 4 cups chicken broth
  • 4 cups cooked diced chicken
  • 1 can black beans, drained and rinsed
  • Sea salt
  • Tortilla chips, for serving
  • Shredded cheddar cheese, for serving
  • Sour cream, for serving
  • Chopped fresh cilantro, for serving

Method
 

For the starter:
  1. Heat the oil in a large pot over medium heat. Add the onions, poblano peppers, bell peppers, and jalapeños, and sauté until tender, about 15 minutes.
  2. Stir in the garlic, tomatoes, tomato paste, and taco seasoning. Simmer, stirring occasionally, until the vegetables are very tender and the flavors have melded, about 15 minutes.
  3. Stir in the corn and continue cooking until it is tender, about 10 minutes longer.
  4. To Freeze: Cool completely and then chill in the refrigerator. Divide evenly into 3 quart-sized freezer bags and freeze.
For the soup:
  1. In a large pot over medium heat combine the broth and starter and bring to a gentle simmer. Stir in the chicken and beans and continue simmering until warmed through, about 5 minutes.
  2. Because some broths are saltier than others, taste the soup and add salt if necessary. I typically add about 1 teaspoon of salt.
  3. Crush a handful of tortilla chips in the bottom of each soup bowl, and then ladle in the soup. Top with cheese, sour cream, and cilantro.