Chicken Tortilla Soup with Bonfire® Smoked Salt

June 10, 2015

Chicken Tortilla Soup with Bonfire Smoked Salt

Surely, Dad loves to eat, right? We think he’ll love this Chicken Tortilla Soup with Bonfire Smoked Sea Salt. For best flavor, make a batch the day before Father’s Day and serve it on Father’s Day — the smoky goodness will make his day, promise!




  • 1 whole chicken (cut into pieces)
  • 1/4 cup Bonfire Extra Bold Smoked Sea Salt
  • 2 tablespoons olive oil
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 medium onion, diced
  • 1 jalepeno pepper, diced
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can whole corn kernels
  • 1/2 cup fresh chopped cilantro
  • 2 quarts chicken stock
  • 1 tablespoon cumin
  • 1 tablespoon fresh garlic, minced


  1. Season chicken all over with Bonfire Extra Bold Smoked Sea Salt. Bake for 45 minutes at 400˚ or until fully cooked. Let cool and remove all meat from the bones (you can use boneless skinless chicken breasts and thighs to save time, just season the same way).
  2. In a dutch oven, sauté green pepper, red pepper, onion and jalapeno for 15 minutes in 2 tablespoons olive oil. Add chicken and remaining ingredients. Simmer for 45 minutes.
  3. The soup can be served right away, but it’s better if it sits overnight and the ingredients can meld together.
  4. Serve with shredded cheddar cheese, a dollop of sour cream and fresh tortillas.

By Jimmy Tilton, 2012 SaltWorks Recipe Contest participant


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