Tammy’s Tortilla Soup

Photography By Brooke Stevens | February 23, 2016


1. In a large sauté pan, heat olive oil. Add onion, garlic, and cilantro; sauté until golden brown. Add onion mixture to food processor with tomatoes; process until smooth. Return to pan and add cumin, pepper, and corn masa. Cook (stirring frequently) until thickened, about 5 minutes.

2. In a large saucepan bring chicken stock to a simmer. Add tomato mixture to hot chicken stock and blend until smooth (using an immersion blender if desired). Add squash, salt, and pepper and bring to a simmer. Cook until slightly thickened, about 15-20 minutes.

3. Add corn, black beans, chicken, and lime juice; heat through, about 2–3 minutes. Ladle soup into bowls. Top with cheese, sour cream, avocado, tortillas and fresh cilantro.

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  • 3 tablespoons olive oil
  • ½ yellow onion, chopped
  • 2–3 cloves of garlic, chopped
  • ½ cup cilantro , chopped
  • 1 8-ounce can Roma tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • ¼ cup corn masa or corn meal
  • 4 cups chicken stock
  • 2 squash, cut in half & sliced ½” thick
  • 1 cup fresh or canned corn
  • 1 14-ounce can black beans
  • 3 cups light & dark chicken (from 1 rotisserie chicken)
  • 2 tablespoons fresh lime juice
  • ¼ cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 avocado, pitted, peeled & sliced
  • 2 corn tortillas, cut into strips & baked Fresh cilantro
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