Our only copy of the recipe for this warm, comforting, downright delicious soup is a photocopy of a print-out of an email that my niece Katja sent to my mom. It’s crumpled and soup-splattered and nearly impossible to locate when we need it. Last time we made tortilla soup, I was on the verge of texting my niece for the recipe when I found it tucked inside my copy of The Bread Bible. Now that I’m sharing it, we won’t ever have to scramble to find it again.
Both my mom and niece make this recipe on the stove, but we usually simmer it all day long in the slow cooker. During last week’s dinner emergency, we pressure cooked it and had dinner on the table in less than 30 minutes. I challenge anyone to find a fourth way to prepare this awesome recipe. Bring it, people.
- 2 boneless skinless chicken breasts
- 2 15- ounce cans diced tomatoes
- 1 4- ounce can diced green chiles
- 1 28- ounce can green enchilada sauce
- 2 cups frozen corn
- 2 15- ounce cans black beans drained and rinsed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 jalapeno minced
- 2 cups chicken broth
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons Mexican oregano
- 3 corn tortillas roughly chopped or torn into 1-inch pieces
- 2 tablespoons fresh cilantro coarsely chopped
- 2 tablespoons fresh lime juice
- diced avocado
- lime wedges
- sour cream
- shredded cheddar cheese
- toasted tortilla strips or tortilla chips
- Place all ingredients except cilantro and lime juice in a slow cooker, large saucepan, or pressure cooker. To prepare in a slow cooker, simmer on high for 4-to-6 hours or on low for 8-to-10 hours. For stove-top cooking, simmer on low for about 2 hours. To use a pressure cooker, bring to pressure and then cook for about 15 minutes.
- Remove chicken and shred. Return shredded meat to the pot with cilantro and lime juice. Taste and adjust seasonings. Serve with garnishes as desired.