I love soup any time of the year, but especially so as the weather turns cool. It’s a meal that is satisfying but one that doesn’t leave you feeling “stuffed”, the leftovers freeze well and it’s healthy.
Chicken Tortilla Soup is one of my favorites because it is endlessly versatile and can be made from pantry staples. For a vegetarian option, leave out the chicken, since the beans will provide protein. Don’t have picante sauce? Use canned tomatoes and a bell pepper. Or use Ro-tel tomatoes. Or you can add leftover salsa.
I use vegetable broth, but chicken broth would work too, of course.
2 cups of cooked chicken (leftover, rotisserie, cooked breasts)
1 12 oz. jar of Picante sauce
1 32 oz carton vegetable broth
1/2 onion, about a cup, diced
1 t. of cumin
1 t. chili powder
1 t. salt
1/2 t. pepper
1 1/2 c of frozen corn, thawed
i can of black beans
Grated cheddar Cheese to top each bowl.
If I don’t have any chicken that is already cooked, I sprinkle chicken breasts with McCormick’s mesquite seasoning. Then I cook the breasts 10 minutes on a side in a hot skillet. I let them rest for 10 minutes before dicing.
In the meanwhile, saute the diced onion in olive oil until it is translucent. I added a chopped up banana pepper at this point because we have so many from Mr. DB’s garden. But don’t fret if you don’t have one, this soup will still have plenty of flavor. Add in the picante sauce and the broth. Stir it all together. Add the seasonings, then the diced chicken. Cook for 20 minutes. Add the corn and the beans and cook for another 10 minutes. Top with cheese.