Chicken Tortilla Soup

From the way I’ve been cooking lately and having chicken recipes on the blog, you’d probably think it’s the only meat we eat around here.  Really it’s not!  And it’s about to be changed up a bit soon, as we’re about to get our half of a Beef next week in our freezer!!  I’ll talk more about that later when we get it and will be cooking up some fun dinners with ALL of that hundred-something pounds of beef!  But for now, I’ve been on a roll with my chicken stock and just made one of our favorite soups with it a couple days ago.  It may be our absolute, all-time favorite soup, but is it even possible to have one favorite??

I made this Chicken Tortilla Soup last winter when I was getting over a cold and just wanted a chicken broth/soup that was warm, comforting, and had a little bit of heat and spice to it.  So I brewed up the idea in my head, wrote down all the ingredients I wanted in it, and then cooked it up how I thought would be best.

Turned out that hubby and I loved it!  Then a friend came over and I dished him up a bowl and received one of the best compliments. He said something like, “I feel like I’m at a nice restaurant, and should be wearing a tie or something”.  I was so happy to hear that.  It is everything you would want from a soup and more.  Warm, comforting, soothing, with a bit of heat, so flavorful, all in a chicken broth that is thickened just slightly with a little flour sprinkled on the meat during the sautéing.  It has all the textures you’d want, with the chicken, beans, etc. to sink your teeth into, and the crunch from the tortilla chips.

This time I decided to go all out, I made a pot of Chicken Stock, got the strained stock in a pot to stay warm on the stove, then in the stock pot made the soup with the meat that I pulled off the bones halfway through simmering the stock.  You can definitely make this with store-bought stock and one or two chicken breasts, which is how I did it the first time.  It’s wonderful both ways.  But whatever you do, just make it!!!  If you do use stock and meat from the store or just pulled out of your freezer, it is a quick one to cook up since most of the ingredients are canned and you don’t have to chop, slice, and dice a ton of produce to prep for it.

::Chicken Tortilla Soup::

1 yellow onion, chopped
4-5 garlic cloves, minced
2-3 jalepeno or serrano peppers, minced
2 c. (~ 1/2 to 1 lb) cooked chicken, cubed or shredded
2 t. chili powder
1-2 t. cumin
pinch of s+p
3 T. AP flour
1 (28 oz) can diced tomatoes
1/4 c. enchilada sauce, medium or hot (adjust for your taste)
4-5 quarts chicken stock/broth
1 (14.5 oz) can black beans, drained
1 (14.5 oz) can pinto beans, drained
1 (4 oz) can diced green chilies, drained
handful cilantro and/or parsley, chopped
handful cheddar cheese, grated
1 c. frozen corn

tortilla chips (a must!)
cheddar cheese, grated
green onions, sliced

[If chicken is not cooked yet, cut a couple breasts into cubes, heat olive oil in large soup pot and saute chicken just until cooked.  Set aside in a bowl and return empty pot to stove.]  Heat 3-4 T olive oil in large soup pot over med.-high heat and saute onion until translucent.  Add in garlic and jalapeno and let cook a couple minutes.  Stir in cooked chicken, sprinkle in the cumin, chili powder, and s+p and stir it up.  Sprinkle the 3-ish T flour onto the chicken, stir and cook 3-5 minutes to cook out the raw flour taste.  Pour in diced tomatoes, enchilada sauce, and chicken stock, stir and let it heat up to a simmer.  Pour all the beans in a colander, drain and rinse, add the diced green chilies, then stir it all into the soup.  Add in the frozen corn, a handful of grated cheddar, and cilantro.  Salt and pepper to taste, and adjust the level of heat to your preference, adding a bit more minced jalapeno or a pinch of red pepper flakes for a little more kick.  If you have kids or don’t like much heat, just omit all of the peppers.

{For an even more nourishing soup, if you plan ahead, soak the beans overnight.  Set 1 c. each of black and pinto beans in a bowl, cover with warm water and 2 T. lemon juice.  Leave on kitchen counter for 12-24 hrs.  Drain, rinse, place in a pot and fill pot with water.  Bring to a boil, skim off foam, and let simmer, covered, for 2-ish hours.  Then drain and use in soup.}

To serve, dish up into bowls and sprinkle with green onions, cheese, and crush tortilla chips on top.  YUMMMYYY!!  Enjoy!

It’s a perfect dinner now that it’s chilly outside.  And it’s even better the second night, as the flavors marry in the fridge overnight.  Or, as my husband likes to say, “The flavors were naughty overnight”.  =)


10 responses to “Chicken Tortilla Soup

  1. I’m tryin it Heather – looks yummy!

  2. I’m so sorry we couldn’t come over and have some…it looks soooo good !!!

  3. This sounds great. I love the name of your blog, and the photos are just great too. I look forward to seeing more!

  4. Yummy That looks soo good! Thanks for the link! I remember him talking about that soup. I’ll need to make it when I get a chance!

  5. Heather, made the soup tonight-yumm! Though it would be too spicy for the kids but they even liked it!

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