OK, I have to admit I was very skeptical when I tried this one. As I was making this soup, it just was not turning out the way I had expected. I was leery even reading the ingredients. And I tried it anyway.
WOW!
Am I glad I did! It was very good. I really should have known it would be because I got the recipe from one of my favorite foodies, Sweet Pea. I don't think I've used one of her recipes that I haven't liked. After thinking it over, I was hesitant about this soup because what I pictured in my head was a chicken enchilada soup whereas this is a chicken tortilla soup. There's a difference! ..duh.. Anyhoo, onward!!
Tortilla Soup
1 onion, chopped
3 cloves garlic, minced
2 teaspoons chili powder
2 teaspoon cumin
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1 (28 ounce) can crushed tomatoes
2 (10.5 ounce) cans chicken broth
1 cup whole corn kernels
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and shredded
tortilla chips
shredded cheese
Heat oil in stock pot. Saute onion and garlic; cook til tender, 5-7 minutes. Stir in chili powder, cumin, salt, pepper, tomatoes and broth. Bring it to a boil, reduce the heat and simmer 5 minutes.
Stir in corn, chiles, beans, cilantro and chicken. Simmer for 30 minutes.
Ladle into bowls and top with tortilla chips and cheese. Sliced avocado, green onions and a lime wedge were also suggested as toppers. Wouldn't that be delicious?! I had none. Boo.
(adapted from sweetpeaskitchen.com)
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