Redefining In-Flight Catering

Free-Range Chicken Tortilla Soup

mexican tortilla soup

Peak season is here in Aspen, and while the winter brings snow to the mountains, it also makes warm meals even more popular. A healthy and hearty option is to serve a Tex-Mex inspired chicken tortilla soup. This recipe makes four portions and it great for providing warmth with a kick of heat from jalapenos.


  • 2 tablespoons (30 g) olive oil
  • 1 small onion, diced
  • 2 tablespoons (30 g) minced garlic
  • 2 jalapenos, finely diced and seeds removed
  • 1 tomato, diced
  • 3 free-range chicken breasts, large dice
  • 6 cups (1400 g) chicken broth
  • ¼ cup (60 g) fresh cilantro, roughly chopped
  • 1 teaspoon (5 g) chipotle puree
  • 1 teaspoon (5 g) chili powder
  • Salt, as needed
  • Pepper, as needed
  • 1 lemon wedge
  • 1  avocado
  • 3 corn tortillas, cut into strips and fried
  • ½ (120 g) cup Monterrey cheese, shredded
  • 4 lime wedges


  • In a large sauce pan, heat the oil.
  • Add onions and garlic. Cook for two minutes.
  • Add jalapenos, tomatoes, chipotle puree and chili powder. Cook for another minute.
  • Pour chicken broth and bring to a boil. Lower heat and add chicken, half of cilantro, half of tortilla strips and lemon wedge.
  • Cook until chicken is done. Adjust seasoning with salt and pepper.


Place soup in bowls. Garnish with tortilla strips, cheese, cilantro, avocado and lime wedge.


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