While I was out of town this summer, my husband mentioned that he had made the most delicious chicken tortilla soup EVER, and that all of the kids were singing his praises. He couldn’t wait to make the soup again. I was skeptical. I’ve made chicken tortilla soup several times, though I admit I don’t have a recipe that I swear by. He’s been talking about this soup for months now, but he didn’t actually make the soup for me until this past weekend.
I took one bite and I knew I had to share the recipe. I think the fact that I stopped eating the soup to take pictures of it made CandyMan’s day. It was really THAT good.
Considering the fact that it’s soup season for the next couple of months, I think we’re going to fit this in to the menu as often as possible.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tsp chili powder
- 1 tsp dried cumin
- 1 tsp lime juice
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can chicken broth
- 2 cups water (add more water or broth to achieve desired thickness)
- 1 (15 oz) can whole kernel corn, drained
- 1 (4 oz) can chopped green chile peppers
- 1 (15 oz) can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
- crushed tortilla chips
- sour cream
- shredded Monterey Jack cheese or Pepper Jack
- In a large pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, lime juice, tomatoes, broth, and water. Bring to a boil, turn heat down, and simmer for 10 minutes.
- Stir in corn, chiles, beans, cilantro, and chicken. Simmer for approximately an hour.
- Serve soup with crushed tortilla chips, sour cream, cheese, and chopped green onion.
My husband found this recipe on AllRecipes and modified it to his taste. He says the most important ingredient is the cumin, and I think he may have sprinkled a little extra in the soup as it was cooking.
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