There is an amazing restaurant on the East side of Nashville called Mas Tacos Por Favor. They have the most incredible tortilla soup and everyone in town (and visitors from out-of-town) rave about it—seriously, it’s one of the best soups I have ever tasted. We live on the opposite side of town and the restaurant has interesting hours, so I rarely catch them with their doors open. I decided to take a stab at making a similar recipe at home for the days when the craving kicks in and getting myself out to enjoy a bowl just isn’t in the cards. Now, I am not claiming that my soup is just like theirs—I don’t think anyone can top that bowl of magic, but I did make a damn fine rendition. I’ve made it several times since and wanted to share it with you because it’s easy, healthy, and freakin’ delicious!

Chicken Tortilla Soup

3-4 chicken breasts
6 cups chicken broth
1 cup chopped green onions (greens and whites)
1 small onion (chopped)
2-3 jalapeños (chopped, I remove the seeds so it’s not too spicy)
2 Roma tomatoes (seeded and diced)
3 cloves of garlic (smashed)
2 cobs of corn (or 1 cup frozen)
3 Tbps olive oil
1 tsp cumin
3 Tbsp (or more) fresh squeezed lime juice
1/4 cup cilantro (roughly chopped)
Salt and pepper to taste
3 ripe avocados (diced)
Queso Fresco, tortilla strips or chips, halved cherry tomatoes for garnish

In a large soup pot, heat 1.5 tablespoons olive oil over medium. Once hot, add green onions, chopped onion, and jalapeños. Cook until tender, approx. 3-4 minutes. Add garlic and saute for an additional 30 seconds or so, without burning. Next, add chicken broth, chicken breasts, tomatoes, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium and cover for 15 minutes. Remove chicken breasts from pot and set aside for a few minutes. Add cilantro and lime juice to the broth mixture. In a cast iron skillet, heat the other 1.5 tablespoons olive oil. Roast freshly cut corn kernels or frozen corn, stirring often until heavily browned. Meanwhile, shred chicken breasts with two forks and transfer chicken back into the pot. To serve, ladle soup into bowls. Top with a hefty serving of roasted corn, diced avocado (1/2 avocado per bowl), queso fresco crumbles, and a few halved cherry tomatoes. Garnish with lime wedges and tortilla strips or serve with chips, if desired.

I have no doubt that you will love this soup. And if you are ever stopping through Nashville, make sure you stop at Mas Tacos and have their famous Chicken Torilla Soup! You won’t regret it. Order a fried avocado taco, a side of sweet plantains, and elote (grilled corn with cheese and spices) while you’re at it!


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