Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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January 1, 2026
This chicken tortilla soup brings warmth with a little more depth and spice. Built on a rich broth with tender chicken, corn, and gentle heat, it’s finished the way it should be—with crispy tortilla strips and bright toppings. Hearty and satisfying, it’s the kind of soup that feels just right on cold evenings and even better the next day.
In a small bowl, mix the chili powder (2 Tbsp), cumin (1 Tbsp), smoked paprika (1 Tbsp), garlic powder (1 tsp), salt, and pepper (to taste). Rub the seasoning mixture evenly over the chicken (3 pieces) and set aside.
Heat the olive oil (1 Tbsp) in a cast-iron Dutch oven or heavy soup pot over medium heat until shimmering. Brown the chicken well on both sides. (The chicken does not need to be fully cooked at this stage.) Remove from the pot and set aside.
Tip: Grilling the chicken instead of browning it adds incredible flavor. So if you want to fire up the grill, this is a great option.
In the same pot, add the onion (1 small), celery (2 stalks), and carrots (1–2). Sauté for about 2 minutes, just until slightly softened. Do not add the corn yet.
Add the fire-roasted tomatoes (1 15-oz can), chicken broth (8 cups), green chiles (½ cup), bay leaves (2 leaves), oregano (¼ tsp), and cornmeal (2 Tbsp). Stir well and bring the soup to a gentle simmer.
Reduce the heat and simmer slowly for 45 minutes to 1 hour. As the soup cooks, the cornmeal will release starch and give the soup a slightly thicker, heartier texture.
While the soup simmers, thinly slice the chicken. Add the sliced chicken and corn (2 ears) to the pot during the last 10–15 minutes of cooking, allowing the chicken to finish cooking and the corn to heat through.
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with your favorite toppings.
This soup reheats beautifully and keeps well in the refrigerator for several days. It’s one of those recipes that somehow tastes even better the next day.
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