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Blue Corn Mexican Tortilla Soup

Blue Corn Mexican Tortilla Soup

Shop this look: charlotte large low bowl

This heart warming and tummy soothing soup for the soul is perfect for curing a cold or cozying up by a fire on a cold winter’s eve..and best par, you can use up all those left overs
from roast chicken or thanksgiving turkey.

Total Time



6-8 depending on the bowl size


  • ½ Yellow onion-finely chopped
  • ½-2 C. Shredded turkey or chicken
  • 1 28oz. Can of Fire Roasted Tomatoes(with chilis optional for added spice)
  • 2 6oz.Cans of tomato paste
  • 5 Cups of chicken broth or split 1/2 bone broth and chicken stalk
  • 1 C. Fire Roasted Corn(Trader Joes is a good option)
  •  3-4 Sweet Peppers-De-seeded and finely chopped 
  • ¼ C. Chopped Jalapeño Peppers(We used sweet and spicy jalapeños) 
  • 1 Tsp. Chipotle Powder
  • 1 Tsp. Cayenne Pepper
  • 1 Tsp. Roasted Cumin Powder
  • 4 Garlic cloves finely chopped 
  • 2-3 Grinds of fresh ground pepper
  • 2 Tsp. of Kosher salt
  • ⅓ C. Heavy cream
  • 2-3 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Fresh Cilantro- Chopped-Garnish
  • ¼ C. Shredded Cheddar or Mexican Cheese Blend- Garnish
  • 1 C. Blue Corn Tortilla Chips- Broken up (sub & regular tortilla chips if needed)
  • 1 Ripe avocado-chopped-garnish
  • A dollop of Mexican Crema-Optional


Recipe Preparation:

      1. Heat a large pot or dutch oven over medium heat and add 2-3 Tbsps. of Olive Oil.
      2.  Add onions and sauté for 2-3 minutes.
      3. Add the sweet peppers and garlic and sauté for another 5 minutes.
      4. Add your jalapeño peppers and corn and stir well.
      5. Add the fire-roasted tomatoes, chicken stalk, and tomato paste and blend well until paste is dissolved.
      6. Add your cumin, cayenne, pepper, and chipotle powder and combine well.
      7. Last, add your shredded turkey or chicken and bring to a boil.
      8. Reduce heat to a low simmer for 30 minutes, stirring occasionally. If the soup looks too thick, you can add more chicken stalk.
      9. After 30 minutes is up, add your heavy cream and mix well- let simmer another 10 minutes.
      10. Remove from heat and let cool for 5 minutes.
      11. Serve into large soup bowls or low bowls and top with tortilla chips, shredded cheese, avocado, cilantro, and a dollop of crema if desired.


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