(Chicken) Tortilla Soup

What is it about tomatoes, black beans, corn, onion, and chili powder that smells and tastes so good? I image this soup would taste even better in the summer when you can get fresh corn, but even with frozen and canned vegetables this soup still tastes pretty amazing. This recipe makes a massive amount of soup, but a full freezer can be a wonderful thing.

 (Chicken) Tortilla Soup with Black Beans

Adapted from Martha Stewart and Pioneer Woman 

The Martha’s version has no chicken breast added, so don’t think that this soup will be lacking if you choose to make a vegetarian option. She knows what she’s talking about. Once Daylight Savings time kicks up, I like to try to bulk up my soups with as much protein as I can to offset the massive increase in carbs I tend to eat.

Ingredients

2 boneless, skinless chicken breasts (optional)

2 tablespoons olive oil

1 1/2 teaspoons cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cayenne

1 cup diced onion

1/2 cup diced bell better (I used all red, but a mixture of red, green, orange, or yellow would be pretty)

4 cloves garlic, minced

2 cans diced tomatoes with chilies

4 cups chicken stock or water

2 15-ounce cans black beans, drained

1 10-oz bag frozen corn

5 small corn tortillas, cut into uniform strips about 2 to 3 inches

Optional for Garnishing:

Lime juice

Sour cream

Diced avocado

Diced red onion

Salsa or Pico de gallo

Grated monterey jack cheese

Cilantro

Equipment:

Large pot, (with chicken: baking sheet)

If making version with chicken: Preheat oven to 375. Mix cumin, chili pepper, garlic powder, and salt together. Drizzle 1 tablespoon olive oil over both chicken breasts, then sprinkle small amount of spice mix on both sides. Set aside rest of spice mix. Bake chicken on baking sheet for 20 to 25 minutes, or until chicken is done. Use two forks to shred and set meat aside.

For vegetarian version, start here.

Heat 1 tablespoon olive oil in a large pot over medium high heat. Add onions, pepper, and minced garlic and stir to begin cooking. Add the rest of the spice mix. Add shredded chicken if using and stir to combine all ingredients.

Add the diced tomatoes (with juices), black beans, broth or water, corn, and additional cup water. Bring to a boil, then reduce heat to a simmer. Simmer for 30 to 45 minutes uncovered.

Turn off heat and allow soup to sit for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips.

Ladle into bowls and top with your choice of toppings.

Serves 6