My Favorite Tortilla Soup Recipe & a #ThrowBackThursday Treat for You!

Tortilla soup is one of my most favorite meals. So naturally as the weather turns cold I bust out my favorite knife and cutting board, and get to cookin’. The recipe I’m about to share makes a big batch so be sure to invite some friends over!

I’ve tried a lot of different kinds of tortilla soup and I have made several different versions of my own.

But my hands down, most favorite taste of tortilla soup was made by my friend, Brandon Beckett. This was many moons ago, when we were all working at The Red Moon (Sadly, this place no longer exists.)

Here are a couple pics from way back when of Brandon, The Mister, and myself, in honor of #ThrowBackThursday:

Brandon is still to this day one of my favorite Chefs (him and Nana, of course). B’s bowl of tortilla soup was completely liquid, puree with a garnish of lime, avocado and tortilla strips. (You’ll have to pardon my poor use of any cooking terminology. I am not a chef!)

After somewhat recently having a conversation with Brandon about why his version of tortilla soup was so damn delectable, the truth was revealed.

His secret ingredient….

Ancho freakin’ Chilis.


Since obtaining this new knowledge, I have now made 2 delicious batches of Tortilla Soup and both have been my best yet! It seems the missing ingredient my recipe was missing all this time was the Ancho!

Now, before you begin, there’s something you should know…

[box style= “1”]I know a lot of people out there who only eat organic, non-processed foods. And some of you who fall somewhere in between, but I’m going to be honest with you. While I have major respect for that kind of willpower and wellness habit – I’m just not there yet. I do my best to eat as green as possible, but sometimes the sugar takes over. I’m still making efforts in the eating well department, but while I’m still working out the kinks, I super-intentionally infuse SO MUCH Love into the food I create in hopes that until I can make a more permanent change, the divinely guided energy infuse into my cooking will cancel out any harsh, processed foods we might be ingesting.

That being said, the recipe I’ve shared below has some canned items listed. I have, however provided recipes if you wish to make the canned items from scratch.


  • 1 tbs Pepper
  • 2 tbs Salt (more or less, to your taste)
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 can of Enchilada sauce 
  • 1 can of black beans
  • 1 Corn on the Cob
  • 2.5 cups of Chicken Stock
  • 2 cups of water
  • 3 large dried Ancho Chilis
  • 3 minced cloves of Garlic
  • 1/2 of a medium sized Yellow Onion, diced
  • Small can of Diced Green Chilis
  • 1/4 cup chopped Green Onions
  • 2 cups of shredded Monterrey Jack Cheese
  • 6 Limes
  • 10 Corn Tortillas
  • 1 cup Olive oil
  • 2 Avocados
  • 4 Chicken Breasts


I’m sure there are some better ways to go about making this, but here’s how I do it. You’re going to want a large pot. I’ve made this in the crock-pot before before, but unless you start it early in the morning or even the night before, I don’t feel like 5 or even 6 hours is long enough to let the Ancho chilies sit in a crock pot. Maybe something like 9 or 10 hours? I don’t know. I haven’t tried.

I recommend the large pot on a stove because you can get a good boil going and the soup will be ready in a shorter amount of time.

Let’s Get Started

Start by adding the chicken stock, water, 1 tbs of olive oil, and your chicken breast – whole. Throw in the salt, oregano, garlic powder, enchilada sauce, black beans (strained if from a can), 3 minced cloves of garlic, onion, green chilies, green onions, and the juice from 2 whole limes.

Let the chicken cook for 20- 30 minutes until cooked all the way through. Remove the chicken breasts and shred the meat, then add it back to the mix.Put in the Ancho chilies, whole. You’re going to let them boil in the pot for about an hour. Keep the soup at a low boil the entire time it’s on the stove.

Take a knife and cut the corn off the cob and add it to the pot.

Let everything cook on a low boil for about 1 hour. The color of the soup will become a bit of a dark red because of the peppers. When the hour is up, remove the chilies from pot and throw them away, add them to your garden, or blend them up and add them back to the soup.

Be aware that the longer the chilies are in the soup, the stronger the flavor becomes. So if you’re packing this soup for leftovers the next day, you’ve been warned. 🙂

When the hour is up, top your bowl off with some shredded cheese, tortilla strips, sliced avocado and lime juice! Delectable.
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