Chicken Tortilla Soup

This is a recipe that's been requested a few times, so I thought I'd post it here. I originally got this from my dad who I think got it from someone he works with. Everytime it's been made for a crowd, they love it! I like to call it a "living" recipe, because it's very forgiving and if you're missing something, you can easily substitute and it'll be just as delicious. I'll give you first the original recipe and then the recipe I just used this past week, they're a tad different, but honestly the taste is almost exactly the same!

Ingredients:

4 C shredded chicken (freshly cooked or canned)

1 qt chicken broth

2 cans of black beans (drained and rinsed)

8 oz green chili's

2 medium onions diced

4 cloves of garlic minced

1 bag frozen corn (or 1 can, drained)

4 tsp chili powder

2 tsp oregano

2 tblsp olive oil

2 28oz cans of crushed tomatoes

monterey jack or pepper jack cheese and tortilla chips to top the soup

The ingredients I used:

about 4 C of shredded chicken (appx 2 breasts)

1 qt (box) of chicken stock

1 can of black beans (drained and rinsed)

1 sm. can of green chili's (not sure how many ounces are in the small can)

about 2 tblsp of minced garlic (I buy the pre-minced jar and save it)

1 medium onion chopped in food processor (I lump chop and then freeze them in portions)

1 bag of frozen corn

4 tsp chili powder

2 tsp oregano

about 2 tblsp olive oil (I don't measure!)

3 14.5 oz cans of diced tomatoes (I mash them a bit with a potato masher first, but you don't have to!) with juice

pepper jack cheese and tortilla chips

Basic directions:

Cook the chicken! I usually put about 4 chicken breasts in the crockpot with a bit of water and then let them go for about 5-6 hours and then shred them when cooked. I usually get enough chicken for two dinners that way and I just save the second portion for a different dinner later in the week. I just use 2 forks to shred the chicken but you can use whatever works for you! You can also use the canned chicken breast.

Once chicken is cooked set it aside. In a large pot (or small sauce pan if you're going to cook soup in the crockpot), saute the onions in the olive oil until translucent then add the garlic. Let that cook for just a couple of minutes then add the chili powder and oregano. This will make a thick paste like consistency.

At this point you basically just add all remaining ingredients to pot (or transfer paste to crockpot and then add ingredients) except for cheese and chips. On stove let ingredients simmer for an hour or two on low. In crockpot leave on low for about 6 hours or high for maybe 3 hours. I like to make chicken the day before in crockpot and then make the soup in the morning the next day in the crockpot and it's ready at dinner time and super simple!

When serving just add some shredded cheese and tortilla chips on top and it's soooo delicious!! Even my kids love it!

One of the ingredients that is always different for me is the tomatoes. I just use what I have on hand. Maybe it's 2 cans of diced tomatoes and 1 can of tomato sauce, or 1 can of crushed tomatoes and 2 cans of diced tomatoes, or whatever! (Tomatoes are in the mega sale at Kroger this week, hint hint!!). Whatever tomatoes I add to it, it's always delicious. If I'm using the diced tomatoes, I do like to crush them a tad with a potato masher when I add them to the pot. But you certainly don't have to do that. Oh and another tip, you can substitute one of the cans of tomatoes and the chili's for a can of rotel! If it's the original rotel, it may be a bit spicier than the mild version! But we like spicy in this house, so that's fine for us!

This is a very forgiving and super delicious soup (and pretty healthy if you don't "mound" the cheese and chips on top!!). Let me know if you try and if you have any questions!! Sorry no pic, I didn't get one the other day!