Um hi, let’s talk about my new favorite thing.
I’ve started posts that way a dozen times — maybe more — but right now I’m honestly obsessed. Let’s take a trip into flavor city.
This is absolutely my favorite thing at the moment: late-summer corn tortilla soup. It’s incredibly flavorful and comforting, and I’d happily eat it for the next two weeks straight.
The thing I love most: the soup is thickened with pieces of corn tortilla. The tortillas break down into the broth as it cooks, creating a rich, velvety texture without any cream, flour or roux. It’s a smart, delicious way to thicken a soup while keeping the flavor bright.
This version looks to be gluten-free if you use corn tortillas, and the ingredient list is simple and straightforward.
It’s also insanely easy to prepare and tastes so, so good. Think green pozole vibes but with fresh corn and a silky broth. I added pulled pork, which is my favorite, but shredded chicken or even a rotisserie bird would be perfect for a quick version. Use leftovers, whatever you can grab, or slow-cook a shoulder ahead of time — all great options.
Plus: it’s pretty. The color and toppings make the bowl feel celebratory, even on an ordinary weeknight.
While the soup stands on its own, the toppings are where it really shines: creamy avocado, crisp tortilla chips, fresh cilantro and paper-thin radish slices. I often reach for cheese, but this time I skipped it — and honestly, I didn’t miss it. That’s a big deal for me.
Corn Tortilla Soup
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Ingredients
- 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
Instructions
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Note: This soup is ideal with leftover pork or chicken. I used slow-cooker pork for great depth of flavor.
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Heat a large pot over medium-low and add the olive oil. Stir in the onion, poblanos, garlic, cumin, smoked paprika, salt and pepper. Cook until the onion softens, about 5–6 minutes. Pour in the chicken stock and add the tortilla pieces. Bring to a boil, reduce to a simmer, cover and simmer for 5 minutes. Stir in the 1/3 cup chopped cilantro.
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Carefully transfer the mixture to a blender and puree until smooth, or use an immersion blender. Return the soup to the pot and heat over low. Stir in the shredded pork or chicken and the fresh corn. Cook gently until heated through. Taste and adjust seasoning as needed.
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Serve in bowls topped with avocado, radish slices, tortilla chips and extra cilantro.
Notes
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