Visual appeal… for soup

For some reason, when I first started cooking, I was just desprate to figure out a fantastic recipe for Chicken Tortilla soup. And then, I got scared, but I only sort of like Chicken Noodle soup so I quit trying for a while. I’m going to be honest here and tell you that while I was looking for a reliable recipe, I was also looking for a result that looked appealing. I’ve seen a lot of tortilla soups in my search and not one of them, no matter how yummy it sounded, it didn’t look good to me.

As the weather here chills, I find myself wanting to spend my afternoons curled up with the kids, instead of in the kitchen cooking. This recipe is something quick and easy and makes your home smell comforting. I will warn you though, my kids don’t eat soup (I suspect the texture wierds them out a bit in addition to the fact that it takes an awful lot of coordination to get a spoon of liquid from a bowl to your mouth…). Therefore, this is more of a date night or dinner guests sort of meal for us. I made my own tortilla chips from whole wheat tortillas, but they did not keep well at all. Oh well, at least we tried!

Hearty Chicken Tortilla Soup

  • 3 large chicken breasts
  • 1 small onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, halved and seeded
  • 1 quart tomato puree
  • 1 quart chicken broth
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 Tbsp. cumin
  • salt and pepper to taste
  • 2 cups black beans (optional)
  • 1 cup corn (optional)
Put all of the ingredients in the slow cooker and set it on low for 4-6 hours.  When the chicken is tender, remove it from the pot and shred.  Set it aside. Remove the bay leaf.  I did not add the black beans and corn, so at this point, I used my immersion blender to carefully puree the onions and peppers into the brother. (You could still do this step if you waited until the very end to add the black beans and corn if you like as well.) Add the chicken back into the pot and stir to mix it through.  Serve with shredded cheese, sour cream and tortilla chips.
*Note: This soup is good for up to 1 week in the fridge or 3 months in the freezer.  If you choose to freeze the soup, leave adaquate headspace or it will expand and blow the top off your container. It’s messy.

2 Replies to “Visual appeal… for soup”

  1. My magical illusive soup is Baked Potato Soup. I have an ex that used to make the most wonderful baked potato soup that I loved… and I don’t really feel that I can ask her for the recipe since we rarely speak.

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