My son has been asking me to make this soup since last super bowl when we tried it for the first time! I keep forgetting about it though. Yesterday I finally picked up the ingredients and surprised him with it for supper last night. The whole family was happy to see it and I haven’t a clue why it’s taken me this long to make it again! Chicken Tortilla soup is a hearty meal that doesn’t take much time or effort to make.
You can make it as hot or as mild as you like, it’s good either way. Whatever you do though, don’t forget the toppings! They’re what takes this dish from eh to WOOHOO!
These are photos from the leftover soup I had for lunch today – two bowls, don’t tell anyone! It was even better after letting the flavors sit together in the fridge overnight. I reheated the soup in a pan over medium heat.
Then added a sprinkle of colby jack, a generous plop of sour cream and about six broken corn chips. MmMmGood!
It goes really well with cornbread too, the pan I made didn’t turn out so great, we ate it anyway of course. Next time I’m going to try out Rachel‘s suggestion. She uses the recipe from the back of the cornmeal canister and adds raw honey instead of the sugar called for! Oh yum! Or I could take the easy way like Trisha does and just use a box of Jiffy Mix like I normally would :)
- 3 – 4 boneless skinless Chicken Breasts
- 3 c Water
- 2 Bay Leaves
- 1 clove Garlic, minced (or 1 tsp garlic powder)
- 1 Tbs Olive Oil
- 1 med Green Pepper, chopped
- ½ c Onion, chopped
- 1 c frozen (thawed) or fresh corn kernels
- ½ – 1 tsp ground Cumin
- ½ – 2 tsp Chili Powder
- 1 Tbs Lemon Juice
- 1 15 oz jar Chunky Salsa
- 1 15 oz can Black beans, rinsed well and drained
- 1 6oz can Tomato Paste
- 1 32oz box Chicken Broth
- Shredded Colby Jack cheese
- Sour Cream
- Tortilla Chips
- sliced green onion – optional
- In large pot, add chicken water, garlic and bay leaves. Bring to a boil then turn heat to medium and simmer, covered, until chicken is no longer pink. Remove chicken to plate and set aside. Reserve poaching water.
- Into same pot heat olive oil over medium high heat. Add green peppers and onion and saute 5 minutes or until onion is almost translucent. Add corn and saute for a few seconds to give it some color.
- To onion mixture, add cumin, chili powder, lemon juice, salsa, black beans and tomato paste. Stir.
- Slowly add reserved poaching liquid. Break reserved chicken into bite side pieces and add to pot. Stir in half a box of chicken broth at a time until desired thickness is reached. Reduce heat to medium low and simmer gently for 10 – 15 minutes to heat and meld flavors.
- Serve hot bowls of soup topped with cheese, sour cream and broken chips.