Chicken Tortilla Soup

This is a recipe I got from my sister in law that pushed me beyond the traditional soups that I was used to making (beef stew, chili, chicken noodle, chicken pot pie).  It's a wonderful recipe that has great texture and will make your house smell delicious!  The best part is that it is naturally gluten free.  I've pared down the recipe to minimize the prep work.  it can be as complicated or easy as you want it to be.  There are two parts (potentially three if you want to make your own chicken broth) to this recipe.  The first part involves the crockpot.  The second is adding the prepared 'mix' to the broth and vegetables.  I usually double this so I can put one frozen "mix" in the freezer for later.

Chicken Tortilla Soup

6 Chicken Breasts

1-2 Tbs. Cumin

2 cans of Black Beans

1 pound of Corn (give or take)

1 jar Salsa (whatever spice level you desire)

10 cups Chicken Broth (make your own, or be sure it is gluten free...it isn't always)

3 Potatoes

4 stalks Celery

1 chopped Onion
1 Tbs. Piccapeppa Sauce
dash of sugar
salt (to taste)
pepper (to taste)

Tortilla Chips (for garnish)

The first part of this recipe calls for a crockpot.  Put 6 chicken breasts into the crockpot.  Add cumin and mix (so it doesn't just sit on top).  Cook for 3 hrs on high, or until it is cooked and shreds easily(ie. with no effort on your part!).  When the chicken is cooked it should shred easily.  Add the salsa (the entire jar), bag of frozen corn, and two cans of black beans.  Mix this until it is evenly distributed.  If it looks like it needs more of something, add more of whatever it needs (like if it needs more corn, or needs more beans...).  Divide this in half and put into labeled freezer bags.  Each bag will make one regular pot of soup.  Use one now, and save the other for dinner another day.  Or, make a large pot and invite a family over for dinner. :)

If you want to make soup right away, then either make or buy chicken broth.  Two large cans should do it...I really have no idea what quantity this is....8-10 cups?  To the broth, add one bag of soup mix (or one half of what was in the crockpot). Piccapeppa sauce, potatoes, celery and sugar.  Add salt and pepper to taste, but remember that the salsa adds some salt.  Let this simmer until potatoes are tender.  Serve with tortilla chips crumbled on top (or use the chips as spoons as our boys like to do). :)

There are also many ways to personalize this recipe.  Green chili, cilantro, cholula sauce and cheese are all excellent additions or toppings for this soup.

Special notes:

Add the beans after the chicken is cooked...the black beans will cook away and leave their skins if you add them when you start cooking the chicken in the crockpot.

The Piccapeppa Sauce is optional, but adds depth to the flavor.  Also, the sugar mellows the acidity of the tomatoes and blends the flavors well.  It just works. :)

You can make this totally from scratch by making your own broth, and cooking your own black beans.  If you want directions for that, email me.  That's what I do.