Timeless Comfort: A Tortilla Soup to Remember

Allegria's Homestyle Tortilla Soup
2 cans pinto beans
1 can roasted diced tomatoes
1 can corn ( I use the type with red and green peppers added )
1 quart chicken broth
1 tsp each: garlic powder, onion powder, smoked paprika, cumin
2 tsp chili powder
Salt and pepper to taste
Cooked shredded chicken (however much you want) rotisserie is convenient
Corn meal/ flour to slightly thicken

Combine the pinto beans, roasted diced tomatoes, corn, and chicken broth in a large pot, then stir in garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper, tasting and adjusting the seasonings as desired in your favorite cast iron cocotte. Bring the mixture to a simmer, then add the shredded chicken and cook until heated through. If you’d like the soup thicker, whisk a small amount of cornmeal or flour into water and stir it into the pot until it reaches your preferred consistency. Serve hot, topped with shredded cheese and fresh cilantro, alongside warm cornbread. Allegria's Notes: I usually adjust the spices as I go, the measurements are just a good starting point. This soup is also great if you add fresh garlic, onions, peppers, etc…

Golden Cornbread
1 cup all purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
3 ½ tsp baking powder
1 tsp salt
1 cup milk
⅓ cup vegetable oil or butter
1 large egg
Combine dry ingredients
Add wet ingredients

Preheat your oven to 400°F (200°C). Grease or lightly butter a 9-inch round baking pan. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, beat together the milk, vegetable oil (or melted butter), and egg. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool for 5–10 minutes before slicing. Serve warm with softened butter mixed with Olivelle Green Chili Oil for a spicy, flavorful finish.


A warm bowl of tortilla soup paired with golden cornbread is the kind of comforting duo that turns crisp autumn nights into something unforgettable—spicy, savory, and just the right touch of sweetness to remember this fall by. Enjoy.