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11.03.2011

Chicken Tortilla Soup


I am super into one pot meals right now. Call it a crush, it is easy, makes extra for leftovers and always makes a satisfying meal at the end of the day. This recipe is a combination of a few that I have read and is easy to make your own from what you have in your fridge. The rich broth that is thickened with cheese is great spiked with spicy jalapenos and your favorite hot sauce. I use either a rotisserie chicken or roast a couple of chicken breasts in the oven (350 degrees, olive oil, salt, pepper, bake until cooked through, about 30 minutes) because I like the flavor. It is also a great way to use extra chicken you might have leftover from another meal. Although this makes a lot, it is addicting. So don't expect quite as much leftover as you may think.

Chicken Tortilla Soup
Forks & Amusement 2011
serves 6

3 cups chicken stock
2 teaspoons cumin
2 teaspoons chili powder (chipotle if you have it)
1/2 teaspoon cayenne pepper (or hot sauce)
1 28 oz can diced tomatoes
4 jalapenos, deseeded and minced
1 bell pepper, diced (I like red or yellow, but use what you like)
1 large onion, diced
2 cloves of garlic, minced
salt and pepper to taste
1 15oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
2 cooked, skinless chicken breasts, diced
8 oz. cotija cheese, crumbled (sub Parmesan or more pepper jack if not available)
8 oz. pepper jack cheese, shredded and divided
1 cup cilantro, chopped
tortilla chips, crumbled

In a large dutch oven or pot, add the stock, spices, tomatoes, jalapenos, bell pepper, onion and garlic. Stir to combine and bring to a boil. Salt and pepper to taste, simmer about 30 minutes until tomatoes begin to break down.

Add black beans, corn, tomato paste and chicken and stir to incorporate. Add cotija cheese and half the pepper jack and stir to melt. Cook about 20 more minutes until soup has thickened.

Add half the cilantro and taste for seasoning. Adjust if needed. Serve in bowls topped with more pepper jack, cilantro and tortilla chips.

Enjoy!
xoxo
Erin

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