Dare I say it?
I believe spring has finally sprung here in New England. There are no longer any filthy piles of snow-dirt along the curbs, birds are chirping on a regular basis, and the sun actually feels warm. Yes, at the risk of jinxing everyone living in this area, I am going to say it: SPRING IS HERE!
And as one last winter hurrah, here is an amazing tortilla soup recipe!
One thing I love about New England- the fact that with each season comes a different palette for food and drink. Soup in the winter is perfect. Pumpkin bread and apple crisp in the fall is divine. A heavy stout in the winter is warming, while a crisp unfiltered wheat beer in the summer is refreshing. I doubt I will be making much soup after this until it starts to get cold again.
This is a very easy recipe made with homemade chicken or vegetable stock and smoky mexican pulled chicken (or any other cooked chicken). The secret ingredient: masa (or corn flour) mixed with a little bit of water, added to the soup to thicken and add a rich corn flavor. And my favorite part: the fixings! Sour cream, sliced avocado, Monterey Jack cheese, hot sauce, and homemade fried tortillas really “top” this soup off (see what I did there?).
It was excellent for dinner and leftovers for lunch the next day (we have two corningware soup containers that are perfect for microwaving leftovers- it’s essentially a large mug with a handle and a lid that has a vent for the microwave- highly recommended!), PLUS we have a good portion in our freezer for a future chilly night. This recipe makes a ton, is extremely tasty, and 100% real and unprocessed. Enjoy!
Smoky Chicken Tortilla Soup
- 2 cups smoky mexican pulled chicken or other cooked shredded chicken
- 4 cups chicken broth
- 4 cups water
- 1 red bell pepper diced
- 1 large jalapeno seeded and finely diced
- 1 onion diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
- 1 small can tomato paste
- 1 can rotel or diced tomatoes
- 2 15 oz. cans black beans drained and rinsed
- 3 tablespoons masa corn flour
- 4 corn tortillas cut into uniform strips about 2" long
- Juice of 1 lime
- Optional fixings: Sliced avocado Sour cream, diced red or green onions, salsa, hot sauce, cilantro, grated monterey jack cheese
- Saute peppers and onion in olive oil over medium-high heat in a large pot until browned and softened.
- Add chicken, spices, and tomato paste; saute for a couple more minutes.
- Add chicken broth, rotel, and beans. Bring to a boil, simmer for 20 minutes.
- Meanwhile, fry corn tortilla strips in oil until crisp but not too brown. Alternatively, you may brush with olive oil and bake in the oven at 375 on a parchment lined baking sheet until crisp.
- Mix masa with a little bit of cold water until dissolved; add to soup and stir. Simmer for 20 more minutes.
- Add lime juice to soup.
- Serve with fixings.
- This soup can be made in bulk and frozen for up to 6 months in an airtight container.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.