Chicken Tortilla Soup

by Kayla Johnson

Congratulations my fellow Oklahomans, we survived another holiday season!  Whether you went dashing all the way through New Year’s Eve, or hobbled through the holidays, it’s been a mad rush. Now that it’s back to daily life for most people, many find during the first few weeks of the new year, that they feel a little run down or maybe even a bit under the weather. Influenza (Flu) cases are popping up across the state and it’s important to take care of yourself. While cooking is often the last thing people want to do after the holidays, something simple and hearty, like the cannabis-infused chicken tortilla soup can be an easy meal with a medicated and slightly spicy boost for when you are feeling worn thin. 

The cannabis kicked the soup offers will vary based on the potency of your cannabutter or oil, whichever you prefer to use, and if you’re concerned about adding too much, simply combine your infused butter or oil with pure butter or oil, to make a less-potent dose in the proper amount needed for the recipe. If you’re fighting a head cold or for any reason simply don’t want to inhale your medicine, something like this soup can be a comforting way to get good food and good medicine down the hatch. For patients who may be a little more sensitive to spicy foods, free to dial this back as much as you need, or even try changing up the flavors if you’d prefer, and if you’re really looking for a way to make this a speedy meal, simply grab a rotisserie chicken to use.


As always, it’s important to remember to make sure your infused creation is properly labeled and stored separate from the non-infused goodness in your kitchen, to prevent any potential mixups. 



2 whole chicken breast (can use rotisserie chicken)

2 cloves of garlic

2 boxes of chicken stock (low sodium if you prefer)

1 Spanish onion

2 15 oz cans of black beans, drained

1 10 oz can of Rotel (mild, but use what you prefer!)

1 red bell pepper

½ green bell pepper

3 C hot water

3 TBSP cannabis infused butter or oil

3 TBSP tomato paste

1 ½ TSP cumin

1 ½ TSP chili powder

1 TSP garlic powder

Whole tortillas (to be cut into strips, can use tortilla chips if preferred)

Salt/Pepper to taste



  1. Preheat the oven to 375 degrees. *Note, if you’re using rotisserie chicken, feel free to forgo the first several steps, and pick up on Step 9.
  2. Take a small bowl and mix cumin, garlic powder, black pepper, chili powder, and salt in it.
  3. Take chicken breasts and drizzle them with 1 tablespoon of cannabis-infused olive oil.
  4. Then, sprinkle the chicken with the spice mix from the small bowl. A tip here: Do not forget to do this on the both sides of the chicken.
  5. Keep the rest of the spice mix aside.
  6. Put the spiced and greased chicken breasts on a baking sheet.
  7. Put the baking sheet into the oven for 20-25 minutes. A tip here: You should make sure the chicken is cooked thoroughly.
  8. Once the chicken is ready, remove the baking sheet from the oven and let the chicken breasts cool down.
  9. Meanwhile, dice Spanish onion, red bell pepper, and half of green bell pepper.
  10. Mince garlic.
  11. Take a large pot and pour 2 tablespoons of cannabis-infused olive oil into it.
  12. Place the pot on the stove and turn on medium heat.
  13. Once the oil is preheated, add the diced onion, red and green pepper, and minced garlic.
  14. Stir the mixture and add salt and pepper to taste.
  15. Shred the cooled off chicken breasts into long and thin strips.
  16. Once the bell peppers get soft and onion translucent, add the shredded chicken. A tip here: It usually takes about 5 minutes to cook the vegetables.
  17. Stir the mixture well.
  18. Add the “Rotel” tomatoes and chilies, chicken stock, tomato paste, black beans, and water to the vegetable and chicken mixture.
  19. Bring the mixture to a boil.
  20. Then, reduce the heat and let the mixture simmer for 45 minutes. A tip here: Do not cover the pot.
  21. Take whole corn tortillas and cut them into uniform strips of about 2 inches. Put them aside.
  22. Simmer the soup for 30 more minutes. A tip here: Do not forget to stir the soup occasionally.
  23. Then, taste the soup and add some chili powder or salt if necessary.
  24. Remove the soup from heat and let it sit for 5 minutes.
  25. Add the tortillas strips to the soup and let it sit for 5 more minutes.
  26. Ladle the soup into the bowls and top each serving with the garnish you have prepared beforehand.



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