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Benjamin W. Herila


Chicken Tortilla

Makes about 8-10 servings.


2 Q chicken stock
44 oz. crushed tomatoes (canned)
6-8 corn tortillas
1 small jalapeno pepper
1/2 yellow onion
3 cloves crushed garlic
1 small chipolte chili pepper (can be canned)
garnish queso fresco
garnish green onions (optional)


Saute garlic, onion, and jalapeno in the pot (medium heat) until the onion is translucent, about 15 minutes.

Add chicken stock and a few corn tortillas (torn into pieces) and bring to a simmer. Blend with an immersion blender or food mill. Add more corn tortillas as desired to thicken the soup.

Blend in the chipotle chili pepper pieces at a time until the soup reaches the desired spiciness. If you add a whole pepper or a whole can of peppers, be careful, as chipotle peppers can be very spicy!

Add tomatoes and bring to a simmer again. Blend to desired chunkiness. Serve hot. Add cubes of queso fresco cheese and tortilla crisps just before serving. Garnish with green onions if desired.

To make tortilla crisps, cut corn tortillas into strips. Spray or lightly coat with oil and bake in the oven until crispy.

Queso fresco cheese can usually be found near the mozzarella. If unavailable, you can substitute fresh cheese curds. 

Chipotle chili peppers can usually be found near the Mexican foods.

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