I know it’s May, which probably means I should put the soup recipes away for the summer, unless they’re chilled or something. Though Cinco de Mayo is tomorrow so I should get bonus points for that, right? Either way, I totally made this last week. It was rainy on and off (remember I live in Colorado, our weather is the definition of expect the unexpected) and the kids and I had another cold. Actually, a rather nasty cold. I will refrain from telling you about my symptoms, but I will mention that I felt like something scraped off the bottom of Charlie’s work boots. I needed something warm, comforting, hearty, but most of all easy for dinner. This tortilla soup is what I turned to.
This is what I refer to as a pour and dump recipe. It uses up leftover chicken from another meal (use some fresh boneless skinless breasts or thighs if you don’ have any leftovers), good jared salsa (God send!), frozen corn, and canned beans. You’re starting to see where the pour and dump thing is coming from, huh? But don’t let the ease of making this recipe fool you, this combo tastes really, really good. There’s plenty of big bold flavor from the spices. (And if you like it spicy you can totally add the optional jalapeños to get those sinuses cleared out.) And, I’ve gotta say, really what’s not to like chicken, black beans, and corn?
I’m telling you this soup is everything you could want when you and the kids are sick and it’s raining. Or everything you could want just because. Serve this alongside tortillas if you like; but be sure to top with plenty of cheese, sour cream, crumbled tortilla chips, diced tomatoes, and fresh cilantro (But only if you feel like it on the last two!) for a no complaint, relish, winner dinner!
Easiest Tortilla Soup– Yields four good sized servings.
- 2 tablespoons canola oil
- 1 package taco seasoning mix
- 1/4 teaspoon powdered chipotle
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 small jar good chunky salsa
- 1 cup frozen sweet corn
- one red, yellow, and green bell peppers, diced
- 1 can black beans
- 2 cups shredded cooked chicken
- small can of diced jalapeños (optional)
- 6 cups chicken broth or stock (low sodium)+ additional as needed
- grated sharp cheddar cheese
- sour cream
- crumbled tortilla chips
- fresh minced cilantro
- fresh diced tomatoes
1. Add the canola oil to a large pot over medium high heat. Dump the taco seasoning and spices into the canola oil. Allow the spices to toast slightly until fragrant (1-2 minutes), stirring frequently to prevent burning.
2. Add the salsa, corn, bell pepper, beans, cooked chicken, jalapeños (optional) and six cup of broth to the pot. Mix well. Allow the mixture to come to a gentle boil and then reduce heat to a simmer. Allow the soup to simmer for a half an hour (or more if you like).
3. Serve hot topped with plenty of cheese, sour cream, crumbled tortilla chips, fresh cilantro, and diced tomatoes.