RECIPES > Soups & Salads > Chicken Tortilla Soup

Chicken Tortilla Soup

This is an easy soup to make especially if you have left over roasted chicken. I always keep homemade chicken stock in the freezer as well as tomato puree that I make during the season with our fresh tomatoes. You can use canned tomatoes and corn and store bought chicken stock for a quick, delicious soup during these colder months.


1 small onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 Tbsp Sutter Buttes Arbequina Extra Virgin Olive Oil
2 Tbsp minced garlic
1 can crushed tomatoes or fresh if you have them (puree quickly in the food processor or blender)
2 Tbsp Sutter Buttes Southern Style Cajun Rub
1 cup dried pinto beans or 1 can of pinto beans (drained)
4oz fresh or canned corn
2-3 Chicken breasts
6 cups chicken broth
masa (as thickener)


Soak dried beans for 2-3 hours. Boil with 1 tsp salt.

In a large saucepan, saute onions, bell peppers in olive oil for 3-5 minutes. Once softened, add garlic, tomato puree and cook for 1-2 minutes. Add chicken stock. Saute chicken breast in olive oil with salt and pepper. Chop or shred for soup. (You can also shred left over rotisserie chicken for the soup. A quick alternative to cooking chicken breast.) Add cooked beans, corn shredded/chopped chicken and seasoning. Simmer 20 minutes on low. Add additional seasoning to taste. If you prefer thicker soup, add 1 tsp of Masa at a time until desired thickness is achieved. Serve in bowls topped with shredded cheddar cheese, sour cream and tortilla chips.

Arek KazmierczakChicken Tortilla Soup