Chicken Tortilla Soup
Original Recipe
I love soup. Minestrone soup, tortilla soup, pumpkin soup, enchilada soup… it truly doesn’t matter – I love them all. If I could, I would eat soup every day for every meal throughout the winter months. I’d be a twig and my sodium count would be through the roof but I’m totally cool with both of those.
The other night, I decided to make dinner for my lil fambam out in Colorado. As it was sub 15°F (below -10°C!), soup was really the most obvious choice. But what to make? I’d usually be perplexed for hours over that question, but Chicken Tortilla Soup is one of my father’s favorites, so that made my decision prettyyyyy easy for me.
Note that you can definitely make this soup in the crock pot (and it’d be über delicious!). Just add all of the ingredients to the crock pot instead of the soup pot (and don’t cut up the chicken beforehand!) and cook either on high for about 4 hours or on low for roughly 8 hours. Remove the chicken, shred using two forks, and throw the chicken shreds back into the crock pot. Stir, set on “warm” for another 30 minutes, and then serve.
Ingredients
- 1 pound of boneless, skinless chicken breasts
- 1 onion, chopped
- 1 green pepper, chopped
- 1 15-ounce can of whole corn kernels, drained and rinsed
- 1 14.5-ounce can of black beans, drained and rinsed
- 1 28-ounce can of diced tomatoes, drained
- 3 cloves of garlic, minced
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 1/2 teaspoon of salt, plus more to taste
- 1 teaspoon of ground pepper, plus more to taste
- 8 cups of low sodium chicken broth
For serving (all optional):
- shredded Monterey Jack cheese (or a Mexican blend)
- fresh cilantro, chopped
- sour cream
- tortilla strips (or tortilla chip crumbles work just as well!)
Directions
Chop chicken into small, thin slices and place in a large soup pot. Add the chopped onion, green pepper, corn, beans, tomatoes, garlic, spices, and chicken broth to the pot. Stir, cover, and cook on medium-high for about an hour to an hour and a half, or until the chicken is cooked through. Some of the broth should boil off in the process. Serve with the shredded cheese and the other optional ingredients.