Chicken Tortilla Soup With All the Fixin’s

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Elena Shashkina/shutterstock
The Editors
Makes 8 servings.
The Old Farmer's Almanac EATS
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3 tablespoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
3 to 4 cloves garlic, minced
1 jalapeño, finely chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
4 cups chicken stock
1 cup frozen or fresh corn kernels
2 cans (15 ounces) diced tomatoes (chili-style, if possible), with juice
1-1⁄4 to 1-1⁄2 pounds boneless skinless chicken breasts or skinless thighs
3⁄4 teaspoon salt, plus more to taste
1 can (15 ounces) black beans, drained and rinsed
freshly ground black pepper, to taste
3 tablespoons fine yellow cornmeal
3 corn tortillas, cut in half, then into thin strips

Heat the olive oil in a large soup pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, or until the onion is soft. Add the garlic, jalapeño, chili powder, cumin, and smoked paprika. Cook for 1 minute more, then add 2 cups of water plus the stock, corn, tomatoes with their juice, chicken, and salt. Bring to a boil, then reduce the heat and simmer, partially covered, for 25 minutes.

Using a slotted spoon, transfer the chicken to a plate. Add the black beans and black pepper to the soup pot.

Cut the chicken into thin, bite-size pieces and return to the soup.

Put the cornmeal into a small bowl and add 2 to 3 tablespoons of water (more, if necessary), stirring to make a thick slurry. Add this to the soup and simmer, stirring often, for 20 to 30 minutes, or until the soup thickens slightly. Taste and adjust the seasonings, if desired. Just prior to serving, add the tortillas to the soup and stir. Serve, passing the fixin’s at the table.


diced ripe avocado
finely chopped red onion
chopped fresh Italian parsley
shredded Monterey Jack or sharp cheddar cheese
broken tortilla chips
pickled jalapeño slices
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