I found this recipe on Food.com and we all love it. If there is any left over after dinner, it definitely gets eaten for a before bed snack or next day's lunch. My husband says the flavor reminds him of his late grandmother's vegetable soup, which is a good thing because I have tried unsuccessfully to duplicate it with my own vegetable beef soup.
Amazing Chicken Tortilla Soup
2 tsp olive oil
1 med. onion, chopped
4 garlic cloves, minced (or 2 tsp jarred)
2-4 Tbl chopped green chilies (1/2 of 4 oz can)
4 boneless, skinless chicken breasts
2 c frozen or fresh corn
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
8 c chicken broth
1 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce (or 2 (8 oz) cans tomato paste)
2 (15 oz) can black beans, rinsed & drained
Saute onion, garlic and chilies in olive oil in large pot until soft. Add rest of ingredients to pot and bring to a boil. After about 20 minutes, remove chicken, shred with two forks, and return to pot; simmer for 45 minutes more. Serve with tortilla chips, sour cream or plain yogurt, and shredded cheese.
- Skip sauteing and put everything in crockpot (except olive oil). Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken and stir into soup before serving.
- Make your own chicken stock using a whole fryer and debone the chicken. Takes longer but you end up with a more nutritious and delicious soup.