Tortilla Soup
Adapted from Katja Vassilev's recipe. Serves 12.
- 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
Garnishes:
- 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.