Even though food bloggers are loathe to repeat recipes, chicken tortilla soup is just something that I have to have over and over again. It’s probably one of my favorite soups. It’s the perfect combination of soup and toppings. I always top all my tortilla soups with sour cream, avocado, shredded cheese and cilantro and then serve with tortilla chips. Some people like to break up their tortilla chips and drop in the soup, others like to just eat them along side – so I never add them ahead of time.
I found this recipe in The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes– and I was intrigued with addition of black beans. I don’t think I’ve ever included beans in my tortilla soup before. It was a nice addition and went well with the corn.
I modified the recipe quite a bit because I did it in the slow cooker and used whole chicken legs instead of the boneless, skinless chicken breasts that it called for because I always try to used meat on the bone for soups – so much more flavor and the added of step of removing the chicken and shredding it and returning it to the pot is so worth it!
Spicy Chicken and Tortilla Soup
- 1 medium red pepper, seeded and chopped
- 1 medium green pepper, seeded and chopped
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 jalapeno pepper, chopped (seeded if you like)
- 1 28oz can whole tomatoes and their juice
- 8 cups water (or chicken stock)
- 4 whole chicken legs (leg and thigh)
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups fresh or frozen corn kernels (thawed)
- salt and pepper to taste
- 1/2 cup minced fresh cilantro
- tortilla chips
- diced ripe avocado
- grated Monterey Jack cheese
- sour cream
- fresh cilantro leaves
Add all ingredients except black beans, corn and cilantro to slow cooker. Cover and cook on low for 8-10 hours. About an hour before serving, remove the chicken with a slotted spoon. When cool enough to handle remove the chicken from the bone, shred and add back to the soup. At this time add the beans and the corn and the cilantro. Taste and adjust for seasoning.
Place soup in bowls and serve with topping choices.
Makes 6-8 servings.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.