Chicken Tortilla Soup #SundaySupper

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Today, September 16th is Mexican Independence Day or Dia de Independencia (I remember a little Spanish from high school and college!) 

To celebrate we are having ourselves a little fiesta, hosted by Heather from Girlichef.  According to Heather, celebrations in Mexico can last for two days and nights, and we have enough recipes lined up today to get you through multiple Independence Day celebrations!

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My contribution, is the standard by which I judge all Mexican restaurants I visit – Chicken Tortilla Soup.  To say that it is my favorite Mexican dish is an understatement. I am extremely critical of the preparation – no corn, no peas, no carrots (yes, I have had a version of this). I want my soup smooth, a little texture is fine, enough heat not to ruin my palate for the rest of my meal, moist chicken and freshly fried tortilla strips!

I’ve made a few versions at home myself – each time a different recipe – mostly because I never remembered how I made it the previous time!

The version before this one was Rick Bayless’ recipe, but when I looked it up again, I couldn’t remember if I actually did use chipotles in adobe or not! 

Oh well! It was time to experiment all over again! I decided to roast some fresh poblano peppers and fresh tomatoes since they are still mighty fine right now.  Any other time of the year, I’d substitute those tomatoes for their fire-roasted canned cousins. 

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Chicken Tortilla Soup #SundaySupper

Poblano peppers give this soup a nice kick, but if you have an iron stomach and like to really spice up your food, go ahead and roast a jalapeño or two (aye!!) right along with the poblanos to toss into your soup.

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  • 2 poblano peppers
  • 15 ounces fresh or canned tomatoes (if using canned, I recommend fire-roasted crushed tomatoes)
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, finely minced
  • 4 cups chicken stock, homemade is recommended
  • salt and pepper to taste
  • Toppings
  • 3 boneless chicken thighs or 1 boneless breast (if making stock, save the leftover chicken)
  • 1 avocado
  • shredded monterey jack cheese
  • flour tortillas, cut into strips and fried
  • 1 lime, quartered
  • cilantro


  1. With your broiler set to high, on an aluminum foil lined baking sheet place the tomatoes and poblano peppers and brush lightly with vegetable or canola oil.
  2. Roast under the broiler for about 20-25 minutes, rotating, to make sure each side is evenly charred. Remove from the oven and place in a zip top bag for 2-3 minutes to easier remove all the skins.
  3. In a stock pot over medium heat, add a tablespoon of oil and sauté your onions until translucent, about 6-8 minutes. Add your garlic, cook for 30 seconds until fragrant.
  4. Over the stock pot, crush the skinned tomatoes with your hands - or use a wooden spoon, making sure to get all the juices into the pot.
  5. After removing the skins from the peppers, remove the stem and scrape the seeds from the interior and roughly chop. Add it to the pot with the tomatoes and onions, and cook for about a minute.
  6. Carefully pour in your chicken stock and bring to a boil.
  7. Remove the soup from the heat and puree in a blender or using a immersion blender until thick and smooth. A little texture is fine, but you don't want any large chunky pieces left.
  8. Taste and adjust season for salt and pepper at this time.
  9. If using uncooked chicken, return the soup to the stockpot over medium heat and poach the chicken in the broth. If using leftover chicken from the stock, proceed to plating.
  10. Serving the soup:
  11. Ladle soup into a bowl, then top with shredded chicken, sliced avocado and a sprinkle of cilantro. Table side add the shredded monterery jack cheese and tortilla strips. Serve with lime slices.

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Remember, soup is just the start of your meal. Round it out with a dish from the rest of our #SundaySupper contributors this week!

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the#SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!  And feel free to leave links to your favorite Mexican or Mexican-inspired recipes in the comment section of this post – I’d love to see them!

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Little Red Kitchen Bake Shop

53 thoughts on “Chicken Tortilla Soup #SundaySupper

  1. Laura Hunter

    Ha I do the same thing with my recipe, I just never remember exactly how I did it the first time. My recipe is an old one that someone gave me that I have lost and I do it from memory each time. I am going to give your recipe a try this time because you have the same preferences as myself so I bet yours is good.

  2. Family Foodie

    This soup looks amazing. I am looking forward to trying your recipe. I love that you shared this great recipe during #SundaySupper and love that you do the same thing with recipes that I do… sometimes I just forget how I made it.

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  17. Carla

    No corn?! I thought that was pretty standard. I’m not a fan of super spicy soups, so I may have to adjust this one a tad bit, but I bet this is good on a chilly day!

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  23. Kristina

    Mm… I love chicken tortilla soup! I’m so excited for fall and all of these warm comforting recipes, this sounds so good right now! I just did that same thing w/my chili recipe this week 🙂 I forgot to write down the spice ratio so I had to do it all…over… again. Oops!

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