Corn Tortilla Soup
User Reviews
5
Corn Tortilla Soup
Description
This soup begins by softening diced onion, poblanos, and garlic with cumin and smoked paprika in olive oil for a fragrant base. Corn tortillas are added to the pot with low-sodium chicken stock and fresh cilantro, then the mixture is simmered briefly and pureed until smooth, forming a velvety flavored broth.
Shredded pork shoulder or chicken adds protein and depth, along with fresh corn kernels for natural sweetness and texture. The soup is heated through gently, balancing the smoky spices with the savory meat and fresh vegetables. Black pepper and salt adjust seasoning as needed.
The final serving is complemented with sliced avocado and radish for smoothness and crunch, plus tortilla chips for a crispy contrast. This soup is an adaptable dish that utilizes leftover meat and fresh corn, delivering a satisfying meal with rich flavor and bright garnishes.
Using slow-cooked pork shoulder imparts additional richness, but shredded chicken breast functions well as a leaner option. Fresh corn is preferred for sweetness; frozen could be substituted if necessary.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 2 poblano pepper seeded and diced
- 4 cloves garlic minced
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken stock low-sodium
- 4 corn tortilla cut into pieces, 4-inch
- 1/3 cup cilantro plus extra for topping, fresh
- 1 pound pork shoulder or chicken breast, shredded
- 3 corn kernels cut from the cob, ears, fresh
- tortilla chips for serving
- radish sliced, for serving
- avocado sliced, for serving
Instructions
- Note: I find this soup is best to use with leftover pork or chicken. To make it, I used pork that had been in my slow-cooker the day before. It adds a ton of flavor!
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, peppers, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the chicken stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes. Stir in the 1/3 cup of fresh cilantro.
- Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender, but I find that they spray everywhere. Pour the soup back into the pot and heat it over low heat. Stir in the pork (or chicken) and the fresh corn. Cook on low until the soup is heated through. Taste and season additionally if needed. You might need a little more salt or pepper depending on the saltiness of your meat!
- Serve in bowls and top with avocado, radish, tortilla chips and the leftover cilantro.
Notes
- This recipe is adapted from Food and Wine with slight modifications.
- Using leftover slow-cooked pork shoulder boosts flavor, but shredded chicken breast works well too.
- Fresh corn kernels are preferred for sweetness; frozen corn can be substituted with slightly less natural sweetness.
- Puree carefully to avoid splatter; an immersion blender may be used but with attention to safety.
User Reviews
Overall Rating
5
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