I love the adventure of trying out a new recipe; but sometimes, I just don't have the drive nor the time to take a chance on something I may not like. I have a collection of family-tested, quick to fix recipes that I fall back on time and again. This chicken tortilla soup is one of them. It goes together quickly and everyone loves it. Plus, it's hardy enough that I don't really need to make anything else to go with it!
This recipe is adapted from one found in The Whole Foods Market Cookbook. Don't be put off by the seemingly long list of ingredients. The recipe is really simple!
Ingredients:
2 T. canola oil
1 red or yellow bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
2 t dried oregano
1 1/2 t cumin
1 t chili powder (such as cayenne)
1 jalapeno, chopped (I leave the seeds because I like the heat, but you can remove them)
1 14.5 oz can whole tomatoes, cut up with juice
4 cups chicken broth
1 lb boneless, skinless chicken thighs (or breasts, if you prefer)
1 15 oz. can black beans, drained
2 cups frozen corn
1/2 cup minced cilantro
salt to taste
For Serving:
blue tortilla chips
Monterey Jack cheese
diced avocado
Method:
1. Heat oil in large pot and saute peppers, onion, garlic, oregano, cumin, and chili powder until onion is translucent.
2. Add jalapeno and cut up tomatoes. Stir and cook briefly.
3. Add chicken broth and chicken pieces. Bring to a boil. Lower heat and simmer for 20 minutes or until chicken is done. Remove chicken and cut into bite-sized pieces.
4. Return chicken to pot along with black beans and corn. Bring to a simmer and let simmer for 10 minutes to blend flavors. Add salt and cilantro.
To Serve:
Crumble some tortilla chips into a bowl and top with a sprinkling of cheese. Ladle hot soup over chips and garnish with avocado.
