Updated: Jul 1, 2019

*I am always tweaking my recipes, and adding the Poblano and Vegetable Stock made such a difference I had to share. So, if you've made this recipe before, I encourage you to give it another try. This version allows for a great summer soup, as well...

After a long, chilly day on the ranch, this warms you through and through. It's spicy and hearty, chunky and crispy, creamy and rich, a little bit of Texas meets Mexico...just call me Chef de Vaquero Newton!


6 T Cooking Oil

4 6-inch corn tortillas, halved and cut crosswise into ¼ inch strips

8 6-inch corn tortillas, chopped

1 Sweet White Onion, chopped

4 Lg Garlic Cloves, smashed

1 Poblano Pepper, diced

1 T Paprika

1 t Ground Cumin

3 t Chili Mix* *For Chili Mix, use your favorite blend. Check out Pendry’s in Ft Worth, TX. Their Sierra Madre mix works perfectly for this hearty, flavorful soup!

2 Quarts Chicken Broth

2 C Vegetable Broth

3 C Canned Crushed Tomatoes (28 oz can)

1 Can Rotel Original Tomatoes

2 Bay Leaves

2½ t Salt

½ C Cilantro Leaves, plus 3 T Chopped Cilantro

1¾ lbs Boneless, Skinless Chicken Breasts, cut into ¾-inch pieces

1 Lg Avocado, cubed