Grilled Chicken Tequila Tortilla Soup

A chicken soup made hearty and savory with tequila and corn tortilla.


For the Soup: - Jalapeno - Oil - Onion - Garlic - Chili powder - Cumin - Salt and pepper - Chicken stock - Roasted tomatoes - Lime juiced - Corn tortilla


In a small food processor or blender, pulse the ingredients for the marinade until smooth. Place the chicken thighs in a resealable plastic bag and pour the marinade over top.

Seal the bag and slide the chicken around inside to coat. Place in refrigerator for 6 to 8 hours. When ready to cook, prep the grill for medium heat.

Grill the jalapeno until all sides are blackened and blistering. Remove from heat, wrap in foil and allow to rest until cool enough to handle, about 15 minutes. 

Stem and set the jalapeno before dicing it; Set aside. In a large pot over medium heat, add the remaining oil. Add the onion and garlic. Cook for 5 to 7 minutes. 

Add in the jalapeno, chili powder, cumin, salt and pepper and allow to cook for 30 seconds. 

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Large Radish
Large Radish