Monday, September 10, 2012

Chicken Tortilla Soup

Yesterday I had a craving for soup. The weather had a crisp fall feel to it here in Tennessee, which is somewhat rare this early. I love soup and could eat it everyday, especially when fall and winter rolls around. I have never made this kind of soup before, and I sort of had to wing it, since I didn't plan on making it. I looked at a few recipes online and went from there. I didn't follow any one recipe. I did what I usually do; used bits and pieces of a few for a good base idea and just go with the flow. Sometimes you get a winner, other times, it's lesson learned, follow the recipe next time! Anyway, I was quite pleased with my results and will most definitely make this again. I can't wait to have some leftover for lunch, well brunch, since I don't think I can wait till lunch!

You need about 2 to 3 cups of cooked chicken. I used two frozen boneless chicken breasts boiled in 41/2 cups of salted water until done. After it started to boil I reduced the heat and covered the pot and simmered till done. Remove chicken and reserve broth. I suppose you could use another method for your chicken and used store bought broth. I didn't want to go to the store and this was one of those spur of the moment ideas.

2 cups shredded or chopped cooked chicken
4 cups chicken broth
1 can diced tomatoes
1 can black beans, drained and rinsed
1 cup corn (I used frozen)
1 small can chopped green chili peppers
1 small can enchilada sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons cumin (Or less if you want it milder.You can add more later if you aren't sure)
1 teaspoon chili powder
Dash of red pepper flakes
Dash of pepper
1 tablespoon olive oil
1 tablespoon of cornmeal mixed with a little bit of hot water(optional)
Monterrey Jack cheese, green onions, sour cream, avocado, what ever you have.
Most people cut up corn tortillas to add to the soup when serving. I didn't have any so I used tortilla chips.

Heat oil in soup pot, add onion and garlic.
Cook until tender, add tomatoes, chili peppers, and spices.
Continue to cook over medium heat for about 5 minutes.
Add chicken, black beans, enchilada sauce, corn and broth.
Stir well and cook at a high simmer for about an hour.
About 40 minutes in, add the cornmeal mixture if desired.
Not exactly sure how long I cooked it. You will know when it is done, the smell will overcome you and you will be intoxicated by the aroma!

Allow to sit for about 15 minutes before serving.
I topped mine with a bit of Mexican blend shredded cheese and a few tortilla chips.
It is satisfying and absolutely delicious. Enjoy!

This is what it looked like before I sunk the chips and cheese and scarfed it down!