Fustini's Oils and Vinegars
Chicken Tortilla Soup

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Chicken Tortilla Soup


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Chicken Tortilla Soup

Submitted by Corporate Chef Andy Stewart


  • 1 lb boneless skinless chicken thighs
  • 2 tablespoons Fustini's Gremolata Oil
  • 5 corn tortillas
  • 2 tablespoons Fustini's Cilantro and Onion Oil
  • 2 tablespoons Fustini's Garlic Oil
  • 1 tablespoon Fustini's Cayenne Oil
  • 1 yellow onion, small diced
  • 14 oz can diced tomatoes
  • 1 qt chicken stock
  • 14 oz cooked black beans
  • 1 ½ cups corn
  • 1 lime, Juiced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • salt and pepper to taste
  • fresh cilantro, sour cream, and shredded cheese for garnish


Step 1. 

Toss chicken with Gremolata olive oil and season with salt and pepper. Roast in a 415° oven until cooked through, about 15 minutes, then dice into small chunks.

Step 2. 

Slice Tortillas into 1/4” strips, toss with cilantro and onion oil, season with salt and bake in the same 415° oven until golden brown, about 10 minutes.

Step 3. 

Heat the garlic and cayenne oil in a pan and sauté the onions until translucent. Add tomatoes and chicken stock along with the beans, corn, lime juice, chili powder, cumin, and coriander. Bring to a boil, add chicken, taste and season.

Step 4. 

Ladle equal amounts into 6 bowls and top with a dollop of sour cream, some shredded cheese, tortilla strips, and cilantro.

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