Tassel Ridge Tortilla Soup


  • 1 tsp plus 1 tsp olive oil
  • 12 oz boneless skinless chicken breasts, diced
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 tsp minced garlic
  • ¾ tsp ground cumin
  • ¾ tsp chili powder
  • cups less sodium chicken broth
  • 1 14.5- oz can diced tomatoes with juice
  • cup chopped cilantro
  • ½ cup coarsely crushed tortilla chips
  • ½ cup shredded Mexican blend cheese
  • 6 lime wedges


  1. Heat 1 teaspoon oil in nonstick Dutch oven over medium-high heat. Add chicken. Cook 3 to 4 minutes, stirring often, until browned (chicken should reach 165°F.). Remove to plate. Cover. Set aside. Add remaining 1 teaspoon oil to Dutch oven. Heat over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring often, until soft, about 5 minutes. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat. Simmer 5 minutes. Return chicken with juices to Dutch oven. Simmer 3 minutes, or until heated through. Stir in cilantro. Ladle into bowl. Top with chips and cheese. Serve with lime wedge. Makes six 8-ounce servings.

Recipe Notes

Wine Recommendation— Tassel Ridge Steuben This tortilla soup recipe has a lot of flavors, and it calls for a wine with moderate body as a complement. Made entirely from Steuben grapes, Steuben from Tassel Ridge Winery will work perfectly. Steuben is a light, fruity, semi-sweet rosé with cherry and apple notes and just a hint of cinnamon on the nose and cherry and apple flavors on the palate with a slightly spicy, tangy finish. Serve chilled.— Bob Wersen, Owner, Tassel Ridge Winery