Chef Alan Zox’s Tortilla Soup

Photo Courtesy of Alan Zox

In August of 2017, Chef Alan Zox was appointed Executive Director of the Cape Cod Culinary Incubator.  He will be creating kitchen space and holding culinary workshops for Cape Codders who are in love with food, environmentally conscious and interested in healthy eating.

If you would like to know more about the Cape Cod Culinary Incubator, you can contact Alan online on his blog a  Here is one of Alan’s recipes for healthy eating – and it’s absolutely delicious!


Tortilla Soup
Serves 4-6

1 medium onion and 2 large cloves of garlic, both diced
1 tbsp vegetable oil
2 large garlic cloves, smashed with the back of a knife
1 chipotle in adobo sauce
1 tbsp chili powder
8 cups chicken broth, low-sodium
1 can Marzano tomatoes chopped with juice, unless sweet tomatoes are available
1 cup corn kernels, fresh or frozen
1 cup deboned chicken thighs ( 2 thighs), shredded , sautéed
1/2 cup cilantro leaves
Juice of 2 limes, freshly squeezed
8 corn tortillas, cut into 1/2 inch strips, toasted in the oven at 375 F until crispy or about 5 minutes.

1- Heat the oil in a saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and cook five minutes.
2- Add the chicken broth and the corn, and bring to a boil. Reduce the heat slightly, and simmer for 20 minutes.
3- Remove the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. You may wish to puree your soup or not.
4- Ladle the soup into bowls, add a small handfull of crumbled tortillas on top, and serve with one squeeze of lime.
5- You may also enjoy making a spoonful of creme fraiche or sour cream and a diced avocado available to your diners. Enjoy.


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