Made a Chicken Tortilla Soup this evening. It’s pretty straight-forward, yummy and filling.
- Put ~1lb of chicken on to boil. Make sure chicken is in small enough pieces to cook through evenly.
- Finely chop an onion and a red pepper
- Heat a tablespoon or so of good olive oil at medium heat and then sauté the onion and pepper for several minutes
- Add a healthy amount of cumin, oregano (I didn’t have fresh cilantro or I would have used that instead), a dash of salt, and crushed red peper
- When onions are translucent (and look yummy) add a carton of Trader Joe’s Tomato and Roasted Red Pepper Soup and about half a carton of TJ’s chicken broth.
- Drain and rinse two cans of black beans and add them to the soup too
- When the chicken is cooked, pull each piece out of the water and then with two forks pull the meat apart until you have a pile of stringy chicken. Add the chicken to the soup
- Add two cans of sweet corn
- Season to taste with salt, crushed red pepper, and/or hot pepper sauce (my fave: Sriracha)
- Serve with tortilla chips.
Serves 8
Today I didn’t have sour cream or cilantro — that would have been the perfect ending. Also, I think that it’s a little too thick if you follow the above directions (which I have to take full responsibility for since I made the recipe above). Next time I think I’ll add a little more broth or water and salt.
