Chicken Tortilla Soup

Chicken Tortilla Soup

The weather here in St Louis has been like a yo-yo for the past few weeks.  One day it’s in the high 60s to low 70s, and the next day it’s in the 90s – crazy! Fall is my favorite time of year when the leaves change their color from green to red, orange and yellow.  I relish taking long drives, the scenery is breathtaking.  Although the trees haven’t reached their peak yet, it’s coming – soon!  

While we experienced one of those cooler fall-like days recently, I decided to make some soup.  My family has a thing for Tortilla Soup so I thought I’d try this recipe from a Colorado restaurant called The Last Steep Bar & Grill in Crested Butte.  It was so good we were all going back for seconds and some of us still had room for thirds.

This recipe serves 10-12 people, but since we were a much smaller group I halved the ingredients.  If you’re a fan of Chicken Tortilla Soup this recipe won’t disappoint you. Although it has a number of ingredients it’s so quick to put together.  Don’t be fooled by the Cholula sauce or Chipotle, it wasn’t too spicy at all – in fact, it was perfect! Next time I’ll add even more chicken and veggies, to make it even heartier. This tortilla soup tastes so authentic and is perfect for a crowd.  I’ll be making it again, just as soon as the weather cools down.

Chicken Tortilla Soup


  • 1/2 yellow onion, diced
  • 1/4 green bell pepper, diced
  • 2 Tbsp. green chili, diced
  • 2 Tbsp jarred roasted red peppers, diced
  • 1 1/2 tomatoes, diced
  • 1 Tbsp. garlic, minced
  • 1/2 cup mushrooms, sliced (optional)
  • 1 quart (32 oz) tomato sauce
  • 1 gallon (128 oz) chicken stock
  • 1 gallon water mixed with 4 oz. chicken base
  • 1/4 cilantro bunch, chopped
  • 1/4 lime, juiced
  • 2 Tbsp. Cholula sauce
  • 1/8 cup corn (I used frozen)
  • 1 Tbsp. chipotle powder
  • 3 cups chicken, cooked and pulled (I used Roasted Chicken from the market)
  • Salt and pepper to taste
  • 2 cups tortilla chips, plus extra for garnish


  1. In a large pot with a small amount of oil, saute onions, peppers, chili, tomatoes, garlic and mushrooms.  Add remaining ingredients, including tortilla chips.  Boil and adjust seasoning with salt and pepper.
  2. Garnish with chopped cilantro, tortilla chips, sour cream and grated cheddar.

The Last Steep Bar and Grill p Crested Butte, Colorado