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Roasted Corn Chicken Tortilla Soup

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“I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying.”
1hr 40mins

Ingredients Nutrition


  1. Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
  2. Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
  3. Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
  4. Remove the chicken to a platter; cool briefly.
  5. Pull the meat from the bones; discard bones and skin, reserve meat.
  6. Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
  7. Portion chicken meat and corn kernels into serving bowls; ladle soup over.
  8. Add optional garnishes at the table.
  9. *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
  10. *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

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