With the indecisive weather we are having in Indiana, soup seems like just the ticket on a cold rainy night like tonight was. I made this soup and it was a huge hit with both my husband and myself. I love the combination of smokey flavors with all of the bright colors of the peppers. Yum!
This soup also was an opportunity to use a lot of different pantry items that I had purchased, prepped, made, frozen, or canned ahead of time. Here are some examples:
- For the red, orange, and yellow bell peppers, I used pepper strips I had frozen in the freezer. Last time colored peppers were on sale for a mega deal, I bought a bunch, washed them, cut them into strips, and froze them for....a rainy day! ;)
- I used home canned shredded chicken breast.
- I had one lone jar of a home canned tomato, onion, and olive oil mixture left over from last summer. I used this in my soup. (Rotel would EASILY substitute for this, so that's why I wrote it into the recipe.) I used the olive oil in the mixture as the olive oil to brown my onion and pepper mixture.
- I had both homemade chicken broth and homemade beef broth in the freezer from some previous cooking endeavor, so I thawed those and used them.
- Lastly, I had home frozen corn that I had taken off of the cob and frozen last summer.
I will definitely be making this recipe again...even when I don't have a bunch of freezer and canned staples to use up! Enjoy!
CHICKEN TORTILLA SOUP
For the Soup:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
1 can of shredded chicken breast
2 tablespoons olive oil
2 medium onions, diced
1/4 cup diced yellow bell pepper
1/4 cup diced orange bell pepper1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
2 cups dried pinto beans
4 cups beef stock
2 cups frozen sweet corn
For the Crunchy Tortillas:
4 corn or flour tortillas
pinch of chili powder
vegetable cooking spray
For the Cilantro Cream:
3/4 cup sour cream
1/4 cup chopped cilantro (more or less to taste)
pinch of Kosher salt
1/4 teaspoon garlic powder
For the Jalapeño Topping:
1 jalapeño, seeded and minced
1 tablespoon cilantro, minced
Mexican blend cheeseDiced red onion
The day before -
Soak the pinto beans in cool water on the countertop overnight.
The next day-
Preheat the oven to 350 degrees F.
Bring the beef broth to a boil. Add the drained pinto beans and return to a boil. Cook over medium high heat for 15-20 minutes until soft.
Heat the olive oil in a large pot over medium-high heat. Throw in the onions, bell peppers and garlic. Mix in the ground cumin, chili powder, garlic powder, and salt. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Stir in the frozen corn.
Add the shredded chicken and tomato mixture, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the pinto beans, beef broth and all. Simmer the soup for 10 to 15 minutes. Give it a taste and add salt if needed.
For the Crunchy Tortillas-
Cut the tortillas into 1 inch strips. Place the strips on a cookie sheet that has been sprayed with vegetable oil. Some of the strips may overlap, and that's okay. Spray the tops of the tortilla strips with vegetable oil and sprinkle on the Kosher salt and chili powder. Bake until the strips are brown for about 15 minutes.
For the Cilantro Cream-
Mix the sour cream, cilantro, Kosher salt, and garlic powder together.
For the Jalapeño Topping-
Mix the jalapeño and cilantro together.
To serve, ladle the soup into bowls. Place the crunchy tortilla strips on top of the soup. Sprinkle red onion and Mexican cheese on top. Place a spoon of the cilantro cream on the soup. Top with a sprinkle of the jalapeño topping and serve.
Approximately 8-12 servings.