Grilled corn tortilla soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 lb of organic chicken breasts
  • 1 package of frontera enchilada sauce
  • (or 2 cups of shredded chicken)
  • 2-3 tbsp of olive oil
  • 1 large white onion, chopped
  • 4-6 cloves of garlic, minced
  • 1 jalapeno, chopped
  • 1 tbsp of adobo sauce
  • 1 tsp of cumin
  • 4 cups of chicken stock
  • 2 ears of corn, grilled and shucked (or 8oz of frozen or canned corn)
  • 1 cup of black beans
  • 1 avocado
  • 2 limes
  • handful of cilantro
  • 1 tsp of salt
  • ½ tsp of fresh black pepper
  • 2 tortilla shells
  • 2 cups of cooked rice
  1. in a crockpot set on medium-high heat, place chicken breasts and enchilada sauce. Stir. Cook over medium-high heat for 2-4 hours, or until chicken is cooked through. Shred chicken and set aside. (You can also skip this step and just used shredded chicken from a rotisserie chicken).
  2. In a dutch oven over medium-low heat, add 2 tbsp of olive oil and minced onion. Cook for 2-3 minutes, or until onions are translucent. Add garlic, adobo sauce and cumin. Stir and cook until fragrant, about 1 minute.
  3. add chicken stock, beans, grilled corn, shredded chicken, the juice of two limes and salt/pepper. Simmer on low heat for 15 minutes. Taste and adjust seasoning as necessary.
  4. Meanwhile, prepare tortilla strips
  5. In a skillet, over medium heat add a tbsp of olive oil. add tortilla shell and cook until golden brown, about 2-3 minutes, flip and cook on other side. Remove from pan and slice shell into thin strips. Repeat with second shell. Set fresh tortilla strips aside
  6. To serve. In a large bowl, place ½ cup of cooked rice, add two large ladles of soup. Garnish with avocado slices, lime wedges, cilantro, and fresh tortilla strips. Serve and enjoy!
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