Tortilla Soup

One of my favorites. A chunky, hearty, and spicy combination of Mexico's favorite flavours. The tortillas give the soup a unique thickness and mouth-feel, with a pleasant familiar flavour.


  • 3 oz Vegetable Oil
  • 10 6" Corn Tortillas, rolled then sliced thinly
  • 1 Large Onion, chopped
  • 6 Cloves Garlic, chopped
  • 4 Tbsp. El Guapo
  • 6 Cups Chicken Stock, (low sodium preferred)
  • 1 14oz Can of Black Beans, drained and rinsed
  • 2 14oz Can of Crushed Tomatoes
  • 3 Bay Leaves
  • 1/4 Cup Cilantro Leaves


  • Outdoor grill or Griddle pan
  • Tongs for the grill
  • Instant read thermometer
  • Large mixing bowl
  • Forks
  • Dutch Oven
  • Slotted Spoon
  • Immersion Blender


  1. Preheat the grill.
  2. Grill chicken thighs on high heat until the internal temperature reaches 165 F (use a thermometer!)
  3. Shred the chicken in a bowl with 2 forks.
  4. Heat vegetable oil in a large Dutch Oven
  5. When the oil is hot, add half of the tortilla strips and cook until golden and crisp (1-2 minutes)
  6. Remove the strips from the oil with a slotted spoon and drain over paper towel.
  7. Repeat with the remaining strips.
  8. Reduce the heat and add onion, garlic and El Guapo to the oil.
  9. Sauté until tender (6-8 minutes).
  10. Add tomato, broth, rinsed beans, cilantro, bay leaves and half of the tortilla strips.
  11. Simmer uncovered for 25 minutes then remove the bay leaves.
  12. With an immersion blender, purée the soup until smooth.
  13. Add in the hominy corn and shredded chicken and bring back to a simmer.
  14. Serve with a garnish of the remaining tortillas, cheese, diced avocado cubes, cilantro, sour cream and lime wedges.