Elisa from Bird in the Hand shared this yummy sounding soup! Several of you shared your favorite soup recipes. Look for more of them this week.
8-10 Corn Tortillas - roughly chopped
4 T. Oil
1 Onion - chopped
6 cloves Garlic - minced
2 14.5 oz cans of diced tomatoes
8 c. Chicken Stock
2 tsp. Cumin
1 T. Chili Powder
3-4 Boneless Chicken Breast Halves
1 can black beans - rinsed and drained
1 4 oz. can diced Green Chilies
Heat oil in large soup pot. Add onion and cook 2 minutes. Add garlic and cook another minute. Add torn tortillas. Cook 2-3 minutes. Add cans of tomatoes, chicken stock, cumin, chili powder and bring to a boil. Add the chicken and simmer 15-20 min until chicken is cooked through. Remove chicken, cook, and shred or cut up into small pieces. Return chicken to pot and add beans and green chilies. Return soup to a simmer. Ready to serve! Top with a dollop of sour cream, shredded cheese, hot sauce, crumbled chips, chopped avocado, etc.!
My mother-in-law also always fries strips of corn tortillas and serves those on top. Cooking the chopped tortillas in the soup thickens the soup to a wonderful consistency because they break down quite a bit.
My Variations: I cooked the chicken in a crock pot during the day (w/ garlic salt, chili powder, and onion powder) to slash on the actual cooking time of the soup. Just shredded it and added it after the liquid had been brought to a boil. I also added some corn into the mix.
Thanks, Elisa. for sharing!