Chicken Tortilla Soup

I got this recipe from a friend and it was an instant hit with my entire family.  Maybe it was the chips and cheese garnish, but who cares when the whole family is happy to eat dinner together and no one is whining and complaining.  

Image from Ministry of Curry


Why I Love This Soup

This soup is easy, simple and fast:

  • Stores well

  • Reheats beautifully

  • Works perfectly in a crockpot for guests with unpredictable arrival times

  • Warms you up on a chilly evening

  • Uses mostly pantry staples

Basically, it’s the kind of meal you can throw together without a grocery run!

Ingredients

1-2 Tbs olive oil

1 onion chopped

3 tsp garlic

6 Cups water and 6 tsp of chicken bouillon cubes or chicken broth (I also use bone broth)

2 cans chicken (I get them from Costco and fork them out into chunks in the soup) You can use shredded rotisserie chicken. 

2 cans black beans (drained and rinsed)

2 cans corn (drained and rinsed)

1 can diced tomatoes

1 can tomato sauce

1-3 Tbs chili powder (the more the spicier).  I use 2.

Garnishes

Sour Cream (can also use plain yogurt)

Sharp Cheddar (grated)  We grate our own because it's so much better than the bagged kind. Cabot White Sharp Cheddar will change your life. 

Green onions (sliced thinly)

Cilantro 

Tortilla chips (regular Tostitos or Hint of Lime Tostitos are our favorite)

Instructions:

Add olive oil and onion to a stock pot.  Sauté onion until it's translucent.  Add garlic and cook until fragrant.  Add water and chicken bouillon and all canned ingredients.  Then, add chili powder to taste.  Let all ingredients warm up and then serve with garnishes.  You can keep the soup warm in a crockpot until dinner time.  It tastes great as leftovers the next day! 

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