Chicken Tortilla Soup s/w Homestyle Mexican Cornbread

September 8, 2008 at 4:54 pm (Uncategorized)

Now that we’re heading into fall I’m definitely enjoying playing around with different soup recipes. Since I’m in the minority it seems when it comes to the glory and the passion that is my cream of onion and roasted garlic soup (good thing I’m single I suppose, heehee) I decided to play around with an old favourite and see if I could make it into something not only I, but the kids would love too. 

This was the result:

So, without further ado, allow me to debut my hominy-free Chicken Tortilla Soup s/w Homestyle Mexican Cornbread.

Yum. And the kids agree. WOOT!


3 boneless chicken breast halves, cooked and chopped (you can broil em, boil em, or fry em)

1 onion, chopped

4 cloves garlic, minced

1 tbsp olive oil

1.5 tbsp chili powder

1 28 oz can crushed tomatoes

2 C chicken broth (I like low sodium but to each her own)

1 1/4 C water

2 C corn (if using canned please drain well)

1 4 oz can green chiles, chopped

1 15 oz can black beans, drained

1/4 cup fresh cilantro, chopped


1 avocado, peeled and cubed

green onion, chopped

crushed tortilla chips (this is a great way to use up the mangled bits at the bottom of the bag)

shredded Jack/Cheddar cheese blend

sour cream



In medium stock pot, heat oil and saute onion and garlic until soft. Stir in chili powder, tomatoes, broth and water. Bring to a boil and simmer 10-15 minutes. Stir in corn, chiles, beans, cilantro, and chicken; simmer for 20-30 minutes, adding additional water or broth if necessary.

Ladle into bowls and garnish with tortilla chips, cheese, green onion, avocado, and sour cream. Serve with cornbread (recipe below).

Makes 8 servings 


Homestyle Mexican Cornbread


1 C self-rising cornmeal

1/2 C all purpose flour

2 C shredded Jack/Cheddar cheese blend

1 onion, chopped

1 green pepper, chopped

1 4 oz can green chiles, chopped

2 eggs, beaten

1 8oz can creamed corn

1/4 C milk



Preheat oven to 350 F.  Lightly grease 9×9 baking pan. 

In large bowl mix together cornmeal, flour, cheese, onion, green pepper, and chiles. Stir in eggs, milk, and creamed corn, mixing well to form a nice batter. 

Pour into prepared pan and bake in preheated oven for 1 hour, or until inserted toothpick comes out clean.

Best served warm.


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