Simple Comfort Food: What to prepare before impending snow storm.

Recipe sourced from www.simplecomfortfood.com | Written by: Dax Phillips

I find it funny when I try to engage my family members as to what their thoughts are for lunch, or dinner ideas, and the common responses that I get every time I pose the question. I’m not sure if I have said this before, but if I ask my oldest child, I immediately get his response of ‘bacon burger’. Asking the other two kids results in pretty much silence, or as my daughter will most likely respond with something like ‘cake pops’. Now my wife on the other hand is a thing of joy. By default, her response is typically something along the lines of ‘I don’t know, what do you want?’. Well, well, well. I would not be asking the question if I knew what I wanted, right? Kidding aside, her response is typically ‘how about pork chops and rice?’. My guess is that this could have been one of her favorite meals when growing up, who knows, but this time around she came back with ‘how about chicken tortilla soup?’.

I am a big fan, probably as much as she is, when it comes to chicken tortilla soup. I came up with this recipe years ago and it is one that my wife and daughter really love. The soup by itself is so easy to make, yet I’m always surprised by the complexity of flavors. The broth reminds me something along the lines of a cioppino but without the seafood obviously, and when combined with crunch tortilla strips, and creamy avocado, well, you have yourself a bowl of really delicious and to boot, really nutritious.


2 tbsp olive oil
6 tbsp cilantro, rough chop
1 large yellow onion, chopped
1 shallot, chopped
28 oz can of crushed tomatoes
4 cloves garlic, chopped
1 tbsp cumin powder
1 tbsp dried oregano
4 whole boneless and skiness chicken breasts, thinly sliced
5 cups chicken stock, unsalted
5 corn tortillas, thinly sliced
1 avocado, core removed, cubed
1/2 lime, juiced
Shredded Cheddar Cheese
1 Serrano chili, thinly sliced (optional)
1/2 cup of canola oil
Bring a large pot to a medium heat. Add in the olive oil, letting it come to temperature, and add the onion, shallot, cumin, oregano, garlic, and half of the cilantro. Cook this for about 5 minutes, stirring along the way.

Next, add in the crushed tomatoes, and half of the stock. Stir, then add this mixture to a blender.

Be careful before you blend, and make sure you place a towel over the lid of the blender, applying a bit of pressure. When you add hot mixtures to a blender, pressure builds up and if you do not apply pressure and protect your hand from the heat, well, the top could pop and you would have a tomato mixture all over your kitchen.

Blend until smooth. Heat up the pot medium heat, and pour the blended mixture into the pot. Add the remaining stock, and give a good stir. Toss in the sliced chicken, and bring to a boil. Once boiling, cover, and reduce the heat to a simmer, cooking another 25 minutes.

During this time, heat a skillet to medium heat and add in the canola oil. Once the oil is hot, but not smoking, add in a handful of the sliced corn tortilla, and cook until crisp, about 3 minutes or so. Remove with a slotted spoon and place on a paper lined plate to allow any access oil to drain. Season with salt. Repeat with the remaining chips.

Once the soup is done and the chicken cooked through, get ready for some fun. With a big ladle, add the soup to your bowl. Top with some shredded cheese, tortilla strips, avocado, fresh cilantro, and some of the serrano chiles. Squeeze a bit of lime juice over the top, and dig in.

Right off the bat you get that hit of awesome broth, and then you get into that melted cheese that when paired with the chicken, and avocado, well, let’s just say you have yourself a winner of a soup, and I could not have been more excited when my wife had asked for it this past weekend! I hope you enjoy.

READ more and PRINT RECIPE here


More Articles


THIS WEEK ON FOODIE: Odd Duck, Vanguard, & Goodkind

S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.

by: Arthur Ircink



S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.

by: Arthur Ircink


THIS WEEK ON FOODIE: Kickapoo Country Fair & Organic Valley Family

S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.

by: Arthur Ircink

WF8-610_v3 01200607

THIS WEEK ON FOODIE: Perch Science & Wendt’s Fish Fry

S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.

by: Arthur Ircink

WF8-609-IndianSummer_WildRice-v1 01104615

THIS WEEK ON FOODIE: Indian Summer & Wild Rice

S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.

by: Arthur Ircink

WF8-Cheesetopia_v1 01032014

THIS WEEK ON FOODIE: Cheesetopia & LaClare Farms

S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.

by: Arthur Ircink



S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.

by: Arthur Ircink


THIS WEEK ON FOODIE: New Glarus Oktoberfest & Company Brewing

S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.

by: Arthur Ircink

10568892_10152718581033690_2629754367554472243_n (1)

Join our Spring/Summer Cheese Tours!

Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.

by: Arthur Ircink


THIS WEEK ON FOODIE: Driftless Organics, Viroqua Food Co-Op, & Rooted Spoon

S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.

by: Arthur Ircink

WMMB - Rotational AD
Outpost Natural Foods Co-op v2
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie