Recipe: Hearty Chicken Tortilla Soup


It’s early spring in New England, which naturally means high winds, slushy sidewalks, and an occasional snow storm. The lingering chill calls for just one remedy: hot, comforting chicken tortilla soup.

This nutritious recipe provides the perfect amount of heat, umami, and richness to thaw your insides in this endless winter. The additional cilantro gives it a punch of herbaciousness and the goat feta offers tang and earthiness to balance the burn. It will warm you up in no time.

I recommend using homemade bone broth that has simmered for over 8 hours. You’ll end up with a thick, hearty broth that will enrich the soup more than store-bought stock ever could.



  • 1 TB olive oil
  • 1 yellow onion, chopped
  • 2 jalapenos, diced and seeds removed
  • 1 green bell pepper, diced and seeds removed
  • 6 fresh garlic cloves, minced (or 4 TB of the fermented jarred kind)
  • Half bottle of beer
  • 1 quart homemade bone broth
  • Juice of 1 lime
  • 1 LB boneless, skinless chicken thighs
  • 1 bag of fire-roasted frozen corn
  • 1 small can of diced tomatoes
  • 1 small can of tomato sauce
  • 1 TSP smoked paprika
  • 1 TSP cumin
  • 1 TSP chili powder
  • 1 TSP oregano
  • 1/2 TSP cayenne
  • 1/4 cup chopped cilantro
  • Salt, to taste
  • Black pepper, to taste


  • 1 bag of blue corn tortilla chips
  • 1 bag Mexican cheese mix
  • 1 small container goat feta
  • Chopped green onion
  • Chopped cilantro


Heat up the onion, peppers, and garlic in a Dutch oven until soft. Add the beer, stock,  lime juice, thighs, corn, diced tomatoes, tomato sauce, and spices. Once you’ve brought it to boil, remove the thighs and shred with a fork. Refrigerate the chicken while you simmer the soup for an hour.

After an hour, return the shredded thighs to the Dutch oven, add the quarter cup of cilantro, and simmer for an additional hour. Season to taste.

Serve topped with blue corn tortilla chips, a sprinkle of Mexican cheese/goat feta, and chopped green onion and cilantro.


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