Guys do you know what you are looking at here?  Not just some delicious Tortilla Chicken Soup but you are looking at a bowl full of love.  My hubby knows me well and Sat. I started to feel really low energy and by Sunday I was cooked so he ran out to the store for Super Bowl goodies – chips dip, stuff for buffalo wings, smoked sausage, and all the things to make homemade soup for me!  I can eat soup almost every day of the week.  We both love it and don’t skimp on the ingredients.  In this recipe, he used some quick chicken stock (easy to make really – but use a low sodium version if you need or prefer store-bought and then began the slow process of making a favorite of mine.  All the flavors come together so nice!  You need the tang of the lime, with the green onion and cilantro as well as the crushed chips on top and do NOT forget the avocado for that creamy filling bonus.  Follow this recipe and make it for someone you love or for just you.  It tastes better the second day and I have been known to have it for breakfast too like I did today.  Bon appetite!


soup, mike tauraso, lori tauraso, top chef, frederick food, dc modern luxury magazine, sass magazine, our frederick, ethnic food, dc food porn,

Chicken Tortilla Soup

One of my favorites that my husband makes Chef Mike Tauraso - a lotta love goes into this.

Course Any Time Meal
Cuisine Mexican
Prep Time 4 hours
Cook Time 1 day 3 hours
Author Mike Tauraso


  1. Good Chicken Stock 2 quarts (homemade whenever possible)

    Cooked & Shredded Chicken Meat 2 pounds

    Poblano Peppers (small dice) 2 each

    Onion (small dice) 1 medium

    Celery (small dice) 4 stalks

    Garlic Cloves (thin sliced) 5-6

    Shallots (small dice) 1 each

    Jalapeno Pepper (small dice) 2 each

    Serrano Pepper (small dice) 1 each

    Olive Oil ¼ cup


    Salt and Pepper To Taste

    Ground Cumin 2 t.

    Ground Coriander ¼ t.

    Granulated Garlic 2 t.

    Granulated Onion 2 t.

    Crushed Red Pepper Flakes 1 t.

    Paprika 1 t.

    Chipotle Powder ½ t.

    Fresh Thyme 2 sprigs

    Fresh Bay Leaves 2


    Fresh Cilantro


    Fresh Lime

    Tortilla Chips

    Saute all peppers, onions, and celery. Cover pan and sweat for about 8 minutes. Add the garlic and shallots. Cook for another 3-4 minutes. DON’T BROWN. Turn the heat down. Add all dry spices, thyme, and bay leaves. Sweat for another minute or so.

    Add chicken stock and simmer for about 15-20 minutes. Add cooked chicken and simmer for another 5 minutes. Taste and serve.

    When your ready to eat place chicken soup into bowl. Top with diced avocado, chopped cilantro, and squeeze of fresh lime. Crumble a handful of Tortilla chips into bowl and feast like a MOFO! Ad d your favorite hot sauce if you want it spicier!

    soup, mike tauraso, lori tauraso,

loriannmd, lori tauraso, tauraso food group, mike tauraso, frederick md, gluten free food, cleanse, anitaging, anti inflamatory, lorianntauraso, urablankslate, blankslateblog, rewards style, style collective, instafood, dry run ranch,the dc bloggers, tsg, the scout guide,and this was……one of the best soups he’s made me in a long long time.  I love you baby thanks for the TLC…

LMK if you try this and do you think of food as love as I do?

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