Chicken Tortilla Soup

There is nothing more comforting than a warm soup, with the perfect amount of spice, healthy servings of vegetables, legumes and chicken all tied together with a flavorful broth. This recipe is a modern take on a Mexican classic - make a large batch of this delicious soup on a Sunday afternoon and freeze it for the rest of the week.

Soups are one of my favourite recipes to make. They're often easy and quick to make while combining several bold and flavourful ingredients. This soup recipe is a staple in my kitchen. The flavour profile is bold and complex while serving hearty chunks of beans, vegetables and chicken. You can really make this soup your own by serving it with different toppings and accompaniments. When I'm short for time, I buy a store bought barbeque chicken instead of cooking my own - this really cuts down the cooking time. Try topping it with avocado, a dollop of sour cream or greek yogurt or by adding whole kernel corn to the soup itself. I love to pair it with corn tortilla chips to add a little more crunch - feel free to be creative with this recipe! Finally, one of the best things about this soup is that it is freezer friendly. Pop your leftovers into the fridge to cool and then transfer to the freezer in a freezer friendly bag or container. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.

Ingredients

The Chicken (2 options)

Option 1:

1 whole store bought barbeque chicken

Option 2:

2 boneless chicken breasts

1 teaspoon oregano

1 1/2 teaspoon chilli powder

2 teaspoon cumin

2 teaspoons garlic powder

olive oil

salt and pepper

The Soup

1 large yellow onion, diced

1 large green bell pepper, diced

3 cloves of garlic, minced

2 teaspoon ancho chili powder

2 teaspoon cumin

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon of cayenne pepper

1 large can of diced tomatoes (700-800 mL)

1 can of black beans (500-600mL), drained and rinsed

4 cups (1L) chicken stock

3 tablespoons tomato paste

1/4 cup chopped cilantro

1 lime

corn tortilla chips

salt and pepper

olive oil

*Makes up to 8 servings

Cook time

1 hour

Requires

1 large pot

Directions

The Chicken

1. Preheat the oven to 375°F. Oil a baking sheet with olive oil.

2. In a mixing bowl, or bag, toss and coat the chicken with the organo, chili powder, cumin, garlic, salt and pepper. Transfer to baking sheet.

3. Bake for up to 30 minutes, until fully cooking through.

4. Remove from the oven and let cool for 5 minutes.

5. Shred chicken with two forks, and set aside.

* If you're using a store bought barbeque chicken, start at step 5.

The soup

6. Heat olive oil in a large pot over medium heat. Add in diced green peppers and onions. Cook, stirring every couple minutes for up to 10 minutes, until onions become translucent.

7. Add garlic, chili powder, cayenne, cumin, oregano, smoked paprika, onion powder, salt and pepper. Cook for up to 1 minute, stirring frequently.

8. Add diced tomatoes, black beans, chicken stock, tomato paste and bring to a boil. Reduce heat and let simmer for 7 minutes.

9. Add shredded chicken, and cook for 15 more minutes. Turn off the heat, add the cilantro and lime juice. Stir and combine. Season with salt to taste.

10. Serve in bowls, topped with cilantro, limes, tortilla chips and whatever other toppings you like.

11. Enjoy!