TBT: My first recipe video!

You might recall this summer, I participated in a contest for Del Real Foods. I created several recipes: Fast and Easy Chicken Tortilla Soup, Fresh and Easy Pork Pozole (which is really just a variation of my slow-cooked favorite chicken pozole), and Barbacoa Bao Bun Tacos.

Well, although I didn’t technically win the contest, I got to travel to Los Angeles to make a video for the Chipotle Chicken Tortilla Soup!

chipotle chicken tortilla soup

This is really very exciting. This is a great, easy recipe that anyone can make. I’m glad the Del Real Foods family enjoyed it as much as my family did when I made it. And I had never made a recipe video before!

It was a beautiful week in August, I got to take the train up from San Diego …

Hi, Mom!

Hi, Mom!

… I got to play the tourist around Little Armenia …


… and hit up Koreatown for some amazing cold noodles and bulgogi.

cold noodles


Once I arrived at the amazing set (a big, fancy mansion in the Hollywood Hills), I learned so much about food art and plating. Even the ingredients look pretty!

pre-video setup

I had a wonderful time getting hair and makeup done, and taking my “chef shot” photos:

chef shot

And, of course, actually working in front of the camera with Liz from Del Real Foods and the wonderful crew.

video 1

video 2

with Liz

So if you haven’t had a chance yet, check out my fabulous video!

Fast and Easy Chicken Tortilla Soup

Chicken Tortilla soup is one of my favorite soups to make.

I usually make it with homemade stock and seasoned chicken, but I discovered a very fast and easy way to make an even better version.

This recipe takes virtually no time — even when you crisp up the chips yourself. I start with Del Real Foods Chipotle Chicken Tinga, and use premade stock. Also, I use canned tomatoes, chilis and corn, but you can certainly substitute frozen or fresh vegetables if you like. Don’t forget some cheese, avocado and cilantro for a garnish.


Easy Chipotle Chicken Tortilla Soup

(Serves 8-10)

  • 1 16-oz. package of Del Real Foods Chipotle Chicken Tinga
  • 16 oz. chicken stock
  • 5-6 medium-sized corn tortillas
  • 1/4 cup vegetable oil, separated
  • 1 can whole kernel corn, drained
  • 1 can diced tomatoes with chiles
  • 1 ripe avocado
  • 1 red onion
  • 1 bunch fresh cilantro
  • 2 fresh limes, sliced
  • about 1/4 cup cotija cheese (for garnish)
  • salt and pepper


Pour about 2 tablespoons of oil into a medium saucepan and bring to medium high heat. Cut the tortillas in half, then slice into multiple strips.

tortilla strips

Place one of the tortillas (in strips) into the hot oil, and fry for about 3-5 minutes or until crispy. Turn off the heat. Remove from the oil, place on a paper towel to drain, season with salt and pepper, and set aside. (Keep the other, unfried tortilla strips.)

Dice the onion and place into the hot oil (you may need to add a little more oil), and fry the onion for 2-3 minutes. Add the corn and tomatoes with chiles, plus a little salt and pepper, and cook for another 2 minutes.

Add the Chipotle Chicken Tinga (you may want to shred or chop it up a little, it’s in pretty big chunks straight out of the package) and the chicken stock, and bring to high heat – not quite boiling. Add the remaining, unfried strips of tortilla. Add salt and pepper, then squeeze the juice of the limes into the pot and turn off the heat. Take a taste and make add more salt or pepper if needed.

Garnish the individual soup bowls with chopped cilantro, cotija cheese, slices of avocado, and the crispy tortilla strips. Serve immediately.

chipotle chicken tortilla soup