Soup from the Southwest

This is such a favorite that we were surprised Recipe of the Week hasn’t published it until now.

Chicken Tortilla Soup

Ingredients

1 TBSP oil
1 pound (or so) chicken breasts
2 tsp salt
1 tsp pepper
2 cups water
4 cups chicken broth
1 pint diced tomatoes (don’t drain)
1¼ cups enchilada sauce*
1 TBSP chili powder
1 tsp cumin
1 onion, chopped
1 (4.5-ounce) can diced green chiles
2 cups dried of your choice or a can of pre-cooked beans
1 – 1½ cups corn
½ cup fresh cilantro
4 cups tortilla chips
grated cheese
½ cup sour cream
chopped scallions or additional minced onion

Brown chicken in oil, salt, and pepper. Chop into bite-sized pieces now, or simmer it in the broth, then pull it into pieces.

Put everything through the beans** in a crock pot and simmer about 4 hours.

Adjust seasoning.

Serve by dropping some chips in the bottom of a bowl, ladling in some soup, and top with everything you like.

Or put a tureen of soup in the middle of the table, surrounded by all the additives, and let everyone make a custom bowl of soup.

Of course you don’t have to buy and use someone else’s enchilada sauce. Substitute for pre-made sauce this handy mix:

* Quick Enchilada Sauce

1 cup tomato sauce
2 tsp cumin
1 tsp oregano
1 TBSP chili powder (or use chili flakes and cumin)
½ tsp garlic powder or a bunch of minced garlic
Other herbs and spices you like

We usually add some fennel, dill, thyme, dried cilantro, and basil.

You can, of course, mix the lots of enchilada seasoning and have it ready to go when you’re in the mood for Mexican food.

By the way, one of our friends is allergic to fresh or dried cilantro. If she is part of the gathering, we omit it from the soup and serve it on the side. We also have dairy and dried bean allergies in the community, so these also are served on the side.

** If you use canned beans, add with the canned corn.