Corn Tortilla Chicken Soup

  • Yield 6 servings

Make this soup up to three days before serving, so that the flavors have a chance to meld.


1 tablespoon olive oil
1 small onion, coarsely chopped
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
6 cups chicken stock
1 -- (8-ounce) can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
2 large chicken breasts
1 1/2 cups corn
Fried Corn Tortillas:
8 -- corn tortillas, thin
-- Vegetable oil for deep-frying


  1. To prepare the soup, heat the olive oil in a skillet. Add the onion. Saute theonion until translucent. Add the garlic, chili powder, cumin and oregano. Saute for 1 minute.
  2. Add the chicken stock, tomato sauce, salt, sugar and pepper. Bring to a boil. Add the chicken. Simmer, covered, about 15 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool slightly. Shred the chicken, discarding the skin and bones.
  3. Add the corn to the soup. Simmer until the corn is tender. Add the shredded chicken. Simmer for 1 minute.
  4. Ladle into soup bowls. Service with fried corn tortillas
  5. To prepare the tortillas, cut the tortillas into strips.
  6. Heat the oil in a heavy skillet to 350 degrees. Fry the tortilla strips in batches for 1 minute or until golden brown.
  7. Remove to paper towels to drain.

Recipe reprinted with permission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)



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