Recipe: chicken tortilla soup kicks off 2018

I made chicken tortilla soup for New Year’s Eve, and eating this favourite again reminded me of my friend Mark, who generously shared the recipe about 15 years ago (!!).

I can’t make any guarantees about authenticity because I’ve tweaked the recipe over the years, but I can vouch for its deliciousness, especially when paired with crispy tortilla chips from Tienda Latina¬†in Edmonton!

Also: I’m not a food blogger. Actually, I’m a questionable cook with limited patience and phone photography skills, so this post isn’t optimized for Pinterest, and there aren’t any affiliate links to buy special spatulas. (I’m sure you’re devastated.)

If you make it, tell me how you liked it!

Image via Edgar Moran on

Chicken Tortilla Soup

Serves approximately six people. Can be made gluten-free if you’re careful when sourcing your ingredients!

2 chicken breasts
1 tbsp oil
1 onion, chopped
4 cloves garlic, minced
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
6 cups chicken stock
2 cups salsa (I usually use medium)
1 can unsalted corn niblets, drained

Optional garnishes include crushed tortilla chips, grated cheese and/or guacamole. (Is guac ever really optional, though??)

Slice chicken into bite-sized pieces. Sauté onion and garlic in oil for five minutes. Add the chicken. Cook.

Add the lime juice, chili powder and cumin. Cook some more!

In a large pot, combine stock, salsa and (drained) corn. Boil 15 minutes, and/or simmer longer for additional flavour.

Add garnishes like tortilla chips and grated cheese to soup bowls. Serve.