Roasted Tomato and Chipotle Tortilla Soup



Now that the holidays are over, I’m back in the swing of things. Back to a regular schedule, no more Christmas baking, and back to a normal (and much healthier) diet. Thank goodness!

Amanda from Fake Ginger selected Texas Tortilla Soup for this week’s Project Pastry Queen.  I changed the name because I quite drastically changed the flavor profile by adding chipotle chilies and using much more chicken stock.

Neither Andy nor I are tomato-based soup fans. With enough tweaking, I knew I could come up with something tasty. Unfortunately, Andy didn’t really care for it but that just means I have more leftovers for lunch the next few days!

The best part of this meal? It’s healthy, so eat up (and don’t add too much cheese)!!!


4 plum tomatoes
1 medium yellow onion, finely diced
2 Tbls olive oil
3 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
4 C chicken stock
1 dried ancho or pasilla chili
1 canned chipotle chili
14.5 oz. can whole tomatoes
salt and pepper to taste
meat from 1 rotisserie chicken
1 C corn (fresh or frozen)

1 ripe avocado
Tortilla chips or bake strips
1 plum tomato, diced
¼ C cilantro, roughly chopped
½ C cheese (I used the pre-shredded Mexican mix)
Sour cream (optional)


  1. Preheat the oven to 350. Slice the tomatoes in half. Spread ½ Tbls of the olive oil on a baking sheet and place tomatoes on sheet, skin side up. Brush top of tomatoes with ½ Tbls olive oil.
  2. Roast the tomatoes for 25-35 min until skin is partially peeling off and slightly browned.
  3. Heat remaining 1 Tbls olive oil in a heavy-bottomed, soup pot over medium-heat. Add the onion and garlic. Saute for about 5 min.
  4. Stir in chili powder and cumin and cook for 1 min.
  5. Add chicken stock and ancho chili. Bring to a boil, then cover. Reduce heat. Simmer for 15 min.
  6. Remove chili (discard stems if you don’t want the heat). Place chili, chipotle chili, canned tomatoes and juices, and roasted tomato in food processor. Puree for 1 min.
  7. Add tomato puree back into soup. Simmer for 1 hour, covered.
  8. Add salt and pepper to taste.
  9. Add chicken and corn. Simmer for 5 min.
  10. Garnish with avocado, tortilla strips, tomatoes, cilantro, shredded cheese, and sour cream.


4 meal-sized servings. This recipe can easily be doubled.

Adapted from The Pastry Queen’s Texas Tortilla Soup.


Baked Hint of Lime Tortilla Chips

I’m a sucker for tortilla chips but especially the Hint of Lime Tortilla Chips. Why do they have to be so darn bad for me? It’s something like 10 chips and 140 calories. Not cool. How many of you have actually ever just eaten 10 chips? Not me, that’s for sure.

Recently, I made Guacamole Hummus and needed something to dip into it. I wasn’t going to buy tortilla chips but had some leftover corn tortillas. I knew there had to be a way to make these things healthier.

Yes, I could dip carrots, celery, or other healthy vegetables but that just wasn’t going to do. I needed a crispy, salty fix. Plus, I needed something to send with Andy to work.

This is what I came up with and they are awesome! I haven’t calculated the calorie and fat difference but I know it’s much better since they aren’t fried.

8 6” corn tortillas
2 Tbsp olive oil or Misto
Sea salt or kosher salt
¼ tsp. chili powder
1 lime


  1. Preheat oven to 375.
  2. Brush or spray each tortilla with olive oil. Flip and repeat.
  3. Sprinkle with salt and chili powder.
  4. Cut tortillas into 6 wedges and place on two baking sheets. Be sure not to crowd the chips.
  5. Squeeze the lime over the chips.
  6. Bake for 8-10 minutes or until edges are golden and crispy.
  7. Remove from oven and let completely cool. Chips will become crispier as they cool.

Makes 48 chips.

Be careful not to cook the chips too long. They burn quickly.

Try mixing up the seasonings: sprinkle with garlic or cheese, leave off the chili powder if it’s too hot for you, leave out the lime, or even try with flour tortillas. The combinations are endless!