Chicken Tortilla Soup
Looking for a fun way to celebrate Cinco de Mayo with the family? Take a look at this Chicken Tortilla Soup recipe that includes Stahlbush Island Farms Corn and Chickpeas!
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  1. 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
  2. 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
  3. Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
  4. 3 cups water
  5. 1 1/2 tablespoons corn oil
  6. 2 small onions, halved lengthwise (unpeeled)
  7. 3 tomatoes, diced
  8. 4 garlic cloves (unpeeled)
  9. 1/2 teaspoon coarse salt
  10. 1 1/4 cups Stahlbush Island Farms Frozen Corn
  11. 3/4 cup Stahlbush Island Farms Frozen Chickpeas
  12. 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
  13. 1/2 small avocado
  14. 2 tablespoons freshly squeezed lime juice
  15. 1 tablespoon minced jalapeno
  16. 3 tablespoons reduced-fat sour cream
  1. In a large saucepan, combine chicken, 2 cups cilantro, broth, and water.
  2. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes.
  3. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice.
  4. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve.
  5. Wipe out pot.
  6. Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot.
  7. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat.
  8. When vegetables are cool enough to handle, remove skins, stems, and cores; discard.
  9. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth.
  10. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes.
  11. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken.
  12. Remove from heat.
  13. Preheat oven to 375 degrees.
  14. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt.
  15. Bake until golden and crisp, about 12 minutes, turning once or twice. Let cool.
  16. Finely dice avocado; gently rinse with cold water. Place in a bowl.
  17. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt.
  18. Re-warm soup; ladle into bowls.
  19. Garnish with avocado mixture, sour cream, and tortilla strips.
  1. Serves 6
  2. Recipe & Picture from
Stahlbush Island Farms