Fresh n'Fast Chicken Tortilla Soup

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

This recipe for Chicken Tortilla Soup is one that we have adapted from several recipes over the years. We were looking for one that used as many fresh ingredients as possible and that was thickened naturally by pureeing the beans in lieu of using a thickening agent such as powder. ALSO I am not a fan of bell peppers or corn in my soups/chowders...but you could certainly add them if you are ;)

FIRST...gather your ingredients:

1 pkg.Chicken Breasts; skinned and boned (about two pounds)
2 teaspoons Cumin
2 teaspoons Chili Powder
1 teaspoon Roasted Garlic
1 medium diced white/yellow Onion
1 tablespoon Olive Oil
2 cans 15 ¼ ozs organic Great Northern and/or Pinto Beans (juice drained)
1 large can Tomatoes with Green Chilies
1 jar roasted Red Peppers (packed in oil, drained)
4 cups Chicken Stock
2-3 fresh Tomatoes
Diced Jalapeño Peppers, Shredded Cheese and Tortilla Chips for Garnish

Remove your chicken from the store packaging to clean and prepare it by cutting it into strips.

Combine the cumin and chili powder and sprinkle some of it over the chicken tenders.

Place chicken tenders into a steamer and steam for 15 minutes (or you can roast them on a flat sheet pan in a 400 degree oven for 20 minutes).

While the chicken is steaming, heat the olive oil in large, deep skillet or Dutch oven, till oil is almost smoking and then add the diced onion.

Sauté the onions until they are soft (3-5 minutes) and then add the chicken stock, roasted garlic, the can of tomatoes with green chilies, the chopped roasted red peppers, the two cans of beans AND the remaining chili and cumin spices. Bring it all to a boil and reduce the heat and simmer it until the chicken is done.

Strain all the ingredients from you pot into a colander, reserving all the liquids.

Using a blender (or food processor) puree at least HALF of the beans, peppers, onions and tomatoes mixture…this will thicken your soup stock...we like it thick so we puree all of it. This is also a great way to get your kids to eat their beans and veggies ;)

Now you can shred your steamed chicken breasts with two forks…OR cut up your chicken into small cubes…whatever works for you ;)

Chop and seed your fresh tomatoes, reserving some for a fresh garnish.

ADD the shredded chicken and chopped tomatoes along with the chicken stock puree back into your large pot. Cover and simmer for 15-30 minutes to meld all the flavors together {it’s even better the next day for those of you who can wait ;}

Shred some cheddar cheese or whichever kind you prefer to sprinkle on top...

Serve it in large bowls garnished with tortilla/corn chips, chopped tomatoes, diced jalapeños and sour cream or shredded cheese.

SOUPS ON! My Mom use to say that to my Dad all the time when we were growing up...probably because soup was his favorite for lunch and supper! However, my Mom always served soup from a can and until I left the house and started cooking for myself I never really thought that I actually liked soup. Mussy vegetables and salty, runny soups just never appealed to me ;)

How about you...what is your favorite, homemade soup recipe?