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Corn Tortilla Soup

5 from 3 votes
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  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 2 poblano peppers, seeded and diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups low-sodium chicken stock
  • 4 (4-inch) corn tortillas, cut into pieces
  • 1/3 cup fresh cilantro, plus extra for topping
  • 1 pound shredded pork shoulder or chicken breast
  • 3 ears fresh corn, kernels cut from the cob
  • tortilla chips for serving
  • sliced radish for serving
  • sliced avocado for serving


  • Note: I find this soup is best to use with leftover pork or chicken. To make it, I used pork that had been in my slow-cooker the day before. It adds a ton of flavor!
  • Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, peppers, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the chicken stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes. Stir in the 1/3 cup of fresh cilantro.
  • Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender, but I find that they spray everywhere. Pour the soup back into the pot and heat it over low heat. Stir in the pork (or chicken) and the fresh corn. Cook on low until the soup is heated through. Taste and season additionally if needed. You might need a little more salt or pepper depending on the saltiness of your meat!
  • Serve in bowls and top with avocado, radish, tortilla chips and the leftover cilantro.


[slightly adapted from food and wine]

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