Tortilla Soup && Chicken Stock



I didn’t have the good camera when I made this.  And I couldn’t find my memory card for my other camera, so I had to use my phone’s camera.  Luckily they’re decent these days.  But only a couple turned out because of focusing problems.  Anyway, this soup is really easy to make and tastes great.  It has a very light and fresh taste and will warm you up on a cold day.

Edit: Added better picture


  • 6 cups chicken stock
  • 8 chicken thighs
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 3 cloves garlic – minced
  • 1 onion
  • 1 lime – juiced
  • 2 tbsp tomato paste
  • 1 can chipotle peppers – peppers roughly chopped (use less for a less spicy soup)
  • 1 can diced green chilies
  • 1 can hominy
  • 1 cup yellow corn
  • 1/2 cup fresh cilantro – roughly chopped
  • 2 green onions – chopped
  • 3 ripe tomatoes – chopped
  • 1 avocado
  • 1 cup Monterey Jack cheese
  • tortilla chips or fried corn tortillas
  • sour cream

I made my own stock with the chicken thighs I was going to use for this.  Boxed or canned will work here, but homemade is much better.


    • 8 chicken thighs
    • 2 carrots – cut in 2 inch pieces
    • 2 celery ribs with leaves – cut in 3 inch pieces
    • 1 onion – quartered
    • 4 cloves garlic
    • salt
    • 1 tbsp whole peppercorns
    • enough water to cover everything in the pot
    • 2 tsp olive oil
    • fresh oregano

I cracked the chicken bones in half to get more flavor from them, but you don’t have to do that.  Heat olive oil in your largest pot.  Peel the garlic, crush with the side of the knife, and add to the oil.  Let the garlic cook for a minute or so, but don’t let it burn.  Add all of the other ingredients and cover with water.   Cover the pot partially with the lid and cook on medium low for 2 hours, stirring occasionally.  When it is finished, pick the chicken out and save.  Place a mesh strainer over another pot and pour.  You just want the liquid, so strain again if you have small pieces in it.  Discard the vegetables and herbs.  Place in the refrigerator for a few hours or overnight.  Skim off the layer of fat that forms on top.  Stock is now ready.  Can be frozen if needed.


If you didn’t make the stock, roast or boil chicken in a pot until cooked.  Shred chicken and set aside.  In a large pot, over medium high heat, add oil.  Saute onion for 5 minutes then add garlic.  Cook for another minute or two, then add tomatoes, tomato paste, chipotle peppers with sauce, chilies, and stock.  Stir until combined.  Next, add the chicken, lime juice, cilantro, cumin, oregano, hominy, corn, and green onions.  Cook for about 30-40 minutes over medium heat.  Now add salt and pepper to taste.  Serve over a few tortilla chips with grated Monterey Jack cheese, chopped avocado, and a bit of sour cream.


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