Best Ever Chicken Tortilla Soup

Meet your newest comfort food. I haven’t made a soup I loved this much in a very long time, and ever since I made it last week, I could not wait to share. I’ve made chicken tortilla soup in the past, but I was browsing through the Wine & Food Affair Cook Book (Which is AMAZING!), saw a recipe for chicken tortilla soup that included cornbread mix, and had to add it to my regular old recipe.

jalapenos

I find spicy food to be incredibly comforting, so I started the recipe by chopping 3 large jalapenos, seeds and all. I also chopped half of a white onion and added both to my Le Creuset French oven with some olive oil, letting them sizzle on low for about 10 minutes. Once the onions were softened, I poured in 32 ounces of low sodium veggie stock, Trader Joe’s brand. I love their pre-made stocks and keep a bunch on hand for recipes.

jalapeno and onion

I got the veggie stock bubbling and then poured in the winning ingredient, 1/2 cup of Arrowhead Mills corn bread mix. I was afraid that it would clump, but I quickly whisked it in, and it became one with the stock.

corn bread mix

Next up I poured in about 3/4 cup of my homemade salsa, one of my major addictions. I might make salsa every single day.

homemade salsa

To the soup, I added three chicken breasts chopped into bite-sized pieces, then brought the soup up to a nice bubbling boil, making sure to stir it so that the corn bread mix didn’t sink to the bottom.

chicken tortilla soup

I also tossed in a little bit of cumin and chili powder. I let it all bubble away on a low flame for about 30 minutes until my husband got home, and then served nice big bowls topped with crumbled tortilla chips and cilantro. We later also added scoops of Greek yogurt as topping.

chicken tortilla soup

I love chicken tortilla soup, but the corn bread mix made a huge difference in this. It made the broth super rich and much thicker than a regular soup. It warmed me from head to toe, and I could not wait to chow down on the leftovers for lunch the next day.

I am tempted to cook every single recipe in the Wine & Food Affair book, it is that good.

What types of soup are you looking forward to this season?

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Tags: chicken, dinner, recipe, salsa, soup

  1. Michelle’s avatar

    This soup looks AWESOME! Three jalapenos? Count me in!

    Reply

  2. Emily @ A Cambridge Story’s avatar

    Tortilla soup always ends up being so much better than I expect! The addition of corn bread mix is so smart – I should do that with chili too!

    Reply

  3. Ranjani’s avatar

    Oooh, corn bread mix in soup is a great idea! This soup definitely looks very comforting

    Reply

  4. Erica @ In and Around Town’s avatar

    This looks delicious – love the idea of the cornbread mix in there!

    Reply

  5. Daisy’s avatar

    mmm love this time of year for cooking soups!! I have never made chicken tortilla but this looks wonderful!

    Reply

  6. Megan’s avatar

    This looks wonderful! Maybe too spicy for me, but I can always change that. I made a chili with masa harina in it once and it acted the same way as the cornbread mix here.

    I’m looking forward to lentil soup and French onion soup!

    Reply

  7. CC’s avatar

    I had thought that my chicken tortilla soup was the best ever, but this looks amazing. I can’t wait to try it.

    Reply

  8. Elizabeth’s avatar

    I need to find a vegetarian tortilla soup. Looks delicious.

    Reply

  9. Elina (Healthy and Sane)’s avatar

    I’m adding it to the “make asap” list. Looks incredible and perfect for the chilly and wet weather we’ve been having.

    Reply

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