Chicken Tortilla Soup Recipe is Flexible

Johns Creek resident Julie Conner and her husband hold the rare title of Atlanta natives. With so many transplants filling Atlanta and surrounds, it’s unusual to find a couple who both have grown up and always lived in this area. 

As a young girl in Vinings, Conner remembers being fascinated with what was going on in the kitchen. Her mom was not only a good cook, but also an adventurous one and passed that interest in trying new things on to her daughter. Conner says that while some families were “eating meatloaf on Monday and chicken on Tuesday” at her house they were trying things that differed from the local Southern entrees. Italian, Mexican, Spanish and Chinese were all a part of the menus they enjoyed. She also grew up with a garden that produced lots of fresh veggies to put on the table.

Conners continues her exploration of and love for cooking. With four children and the two youngest still at home, there are always people to cook for. 

Conner likes to combine recipes. For the chicken tortilla soup recipe that she shares below, she combined what she thinks are the best parts of several chicken soup recipes. Doing that allows creativity and gives you a dish that is all your own.

One of the best things about this recipe is that Conner has adapted it to use a store-bought rotisserie chicken. At the end of the recipe are instructions just in case you prefer to cook the chicken yourself. Just like with any recipe, there are always options. We’re glad that Conner has shared her preferred chicken soup options with us.

Chicken Tortilla Soup
ingredients: 

• *1 rotisserie chicken, boned, skin removed and shredded
• 1 Tb olive oil or butter
• 1 medium onion, chopped
• 1-2 jalapeno peppers, seeded and diced small
• 2-3 cloves garlic, minced
• 1 Tb chili powder
• 2 tsp cumin powder
• 2 Tb tomato paste
• 1 chipotle pepper, chopped finely 
• 1 Tb adobo sauce
• 4-6 cups low sodium chicken broth, homemade or canned  
• 1 cup whole kernel corn, fresh or frozen
• 1 can black beans, rinsed and drained
• ½ cup medium or hot salsa, optional 
• 1 large (28 oz.) can crushed tomatoes
• 1 tsp oregano 
• 1-2 Tb fresh lime juice
• ¼-½ cup chopped fresh cilantro
• 6-(5 ½”) corn tortillas, cut into ¼” wide strips (may substitute tortilla strips/chips)
• for garnish: sour cream, shredded Monterey or pepper Jack cheese, chopped avocado and/or extra cilantro

prep:
Heat oil or butter in a large Dutch oven or soup pot over medium heat.  

Add the chopped onion, diced jalapeno peppers and garlic and cook until mixture is soft, stirring frequently.  

Add the chili powder, cumin and tomato paste and cook another minute or two until mixture is fragrant, stirring frequently.   

Add the finely chopped chipotle pepper, chicken broth, corn, black beans, salsa, crushed tomatoes, oregano and shredded chicken.  

Stir to combine. Simmer 30 minutes-1 hour. 

While soup is simmering, bake the tortilla strips in a 375 degree oven for 5 minutes or until crispy. Sprinkle lightly with salt and set aside. Or use prepared strips or chips.

Add fresh lime juice and chopped cilantro to the soup, stir and taste to check seasoning. If needed, add salt and pepper.

Serve with a dollop of sour cream, tortilla strips, Monterey or pepper Jack cheese, avocado and/or cilantro.

*4 chicken boneless breasts, lightly coated with olive oil and sprinkled with chili powder, salt and pepper and baked at 350 degrees for 20-25 minutes or until done, can be used instead of a rotisserie chicken.