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Chicken Tortilla Soup

Tortillas have been a part of the Mexican cuisine for thousands and thousands of years. We know this because remains of tortillas and corn products have been found in Mayan and Aztec ruins. The world tortilla means, "little cakes". They were first created and made by peasants and offered to the Gods and king. 

Traditional corn tortillas are very simple to make and have stayed a staple form of starch as part of the Mexican diet. To make a tortilla you take dried corn or cornmeal, add water and lime to enhance the bioavailability of niacin. Make this into what is called masa or a dough. Take a small golf ball amount of masa, roll it in your hands, and in tortilla press, flatten it to about 6 to 8 inches. Then the tortilla goes on a hot griddle or flat top, flip it and within minutes you have a tortilla. 

So for this recipe I took the easy way out, I purchased Whole Foods 365 Organic Corn Tortillas, which are pretty authentic. It is very simple to make your own it is also a great way to get kids involved in cooking if you have any children. Plus you can always make a bunch ahead of time and freeze them. They freeze very well. 


Yields 4 servings 

Time: 45-60 minutes 


3 boneless skinless chicken breast 

1 large can of diced tomatoes 

2/3 cup of frozen corn kernels 

2 cups chicken stock

1 small yellow onion - small dice 

1 garlic clove - minced 

1 tablespoon or more of ground cumin 

1 tablespoon or more of ground chili 

2 corn tortillas -torn into small pieces (I used 365 Whole Foods) 

3 tablespoons of olive oil 

Fresh jalapeno if desired 

Avocado, Lime & Cilantro as garnish 



Heat olive oil in a large pan or dutch oven. Add the onions and a pinch or 2 of salt. Let this saute for a minute. 

Then add half of the cumin and chili powder with the garlic. 

Add the corn, tomato and chicken. Season this well with salt and pepper. Allow is to cook for a few minutes, roughly 5-6 minutes. 

Then add the remainder of the cumin and chili powder. Add the broth and half of the torn tortillas. 

Allow this to cook for 15 minutes covered and on low. 

Once the chicken is cooked, remove it from the pot and shred the chicken with 2 forks. Add it back to the soup and add the remaining torn tortilla. Let this cook for another 5 minutes and adjust the seasoning if necessary. 

Serve and garnish with a squeeze of lime, fresh cilantro and top with some diced avocado. 


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