This flavorful chicken tortilla soup is a big hit in my house. Farmboy loves spicy food, so I’ll strain off the liquid and serve him a few scoops of the chicken and vegetables. He eats all of it. This recipe could easily be adapted for a slow cooker. It’s also a great way to use leftover grilled or roasted chicken.
I actually used homemade chicken stock for this recipe, made by simmering chicken backs and necks with a mire poix of onion, celery and carrots. I let it simmer for a few hours, adding more water as the liquid evaporated. After a few hours, I strain it through a fine mesh strainer. It’s a simple and inexpensive way to add a lot of flavor to your soups. Store bought broth or stock works just as well for this recipe, although I recommend stock for soups. Also, try to buy low sodium stock or broth. It’s easier to add more salt than make something less salty.
- 1 Tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 boneless skinless chicken breasts, diced
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 c. dry sherry
- 4 c. chicken broth or stock
- 28 oz. crushed tomatoes, in their liquid
- 2 c. frozen corn
- 15.5 oz can black beans
- Salt and pepper to taste
- Tortilla strips or chips
- Shredded Monterey Jack cheese
- Fresh cilantro, minced
- Heat the olive oil in a stock pot on medium high heat.
- Season the diced chicken with salt and pepper.
- Add the diced chicken and brown until no pink remains.
- Add the onion and saute until soft.
- Add garlic. Saute until aromatic, about 30 seconds.
- Add cumin, chili powder and cayenne pepper and stir until is coats the chicken and onions.
- Add the sherry and deglaze the pot by scraping all of the good bits off the bottom of the pot.
- Add the chicken broth, tomatoes, corn and black beans.
- Bring the soup to a boil, then reduce to a simmer. Simmer for 30 minutes.
- Adjust seasonings as desired.
- Serve hot. Top with tortilla strips, cheese and cilantro.