Originally posted January 04, 2014

Liz's Chicken Cilantro Tortilla Soup (adapted from Joanie)

Liz's Chicken Cilantro Tortilla Soup (adapted from Joanie) by LizDunn

My husband was really sick and requested a chicken-cilantro soup. I started with Joanie's soup, but made some modifications: I started with an already roasted chicken, used frozen corn, and I made it hotter. Husband didn't like the concept of the tortillas, also, so I omitted that step and then put tortilla chips in my bowl when I served myself and poured the soup over it. I also considered leaving out the diced tomato, but it added key flavor to what is kind of a thin soup (the tortilla chips fix that as well as add nice texture).


  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 pinches cayenne pepper
  • 1 roasted chicken breast, shredded
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and cut into 1" chunks
  • 1-2 cups frozen corn
  • 48 ounces chicken stock
  • 2 cups water
  • 1 cup (or half 14.5 oz can) diced tomatoes
  • 2 avocados, chopped
  • 1 cup monterey jack cheese, grated
  • 1/2 cup cilantro leaves
  • 1 jalapeño chili pepper, thinly sliced
4-6 servings


Pour olive oil into the bottom of a stockpot or a dutch oven, over medium-high heat. When the oil is hot (it shimmers or makes little crackling sounds), add the onion.

When the onion has been in about 3 minutes, add some of the sliced jalapeño to the pot. In another minute or so, add the carrots. When the onion is translucent, pour in the frozen corn--it will create steam which is why you want to put it in last, so that everything else can be nice and sauteed first.

Combine spices in a bowl. Toss the roasted chicken in the spices till the pieces are reasonably coated.

Add the chicken to the large pot with the vegetables, and stir it up. Then add the stock and water. Bring to a boil, and then lower to a simmer. Add the tomatoes and stir until combined. You can serve it now, I wound up letting it simmer for another hour before getting around to eating it.

Ladle soup into bowls. Garnish with tortilla strips, avocado, cheese, sliced jalapeño, and cilantro. I put a few drops of sriracha to my bowl to heat it up even more!

30 minutes


  • Liz
    commented about 5 years ago

    THIS IS STILL A GREAT SOUP RECIPE! Tomorrow I will add a little rice to thicken it up.

Adapted from

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