When I asked Jordan what I should make for dinner and he requested this soup I nearly fell out of my chair. Say, what?!? This coming from the guy who doesn’t really like soup and used to refuse to eat anything where corn was mixed with other ingredients. Umm, who are you and what have you done with my husband? 😉 I guess it’s true that your tastes change, and while I’m not a huge soup fan, I’m glad that Jordan will occasionally eat soup now. This soup is pretty tasty though – especially if you like spicy foods. It’s very quick and easy to put together too – double bonus! There are so many versions of chicken tortilla soup out there, but I couldn’t really find a recipe that was exactly what I was wanting (and one that I had all the ingredients on hand!) so I had to come up with my own. It has all your usual suspects (black beans, chicken, corn, tomatoes) but it also has enchilada sauce. I dumped everything together, tasted it, and felt like it was missing something so I added some enchilada sauce. The enchilada sauce really took it to the next level – so good! It’s a very versatile recipe. You can add more or less of any of the ingredients to suite your tastes (and heat level preferences). Enjoy!
Chicken Tortilla Soup
15 oz can black beans, drained and rinsed
15 oz can white hominy, drained
10 oz can mild red enchilada sauce (or medium, depending on your heat level preference)
1 cup medium thick and chunky salsa
1-3/4 cups low-sodium chicken broth
15 oz can diced tomatoes
2 boneless chicken breasts, cooked and shredded
1 cup frozen corn kernels
1 tsp garlic powder
2 tsp chili powder
1 tsp cumin
1. Combine all ingredients in large pot. Cover, bring to a boil, reduce heat and simmer for 2 hours. Or combine all ingredients in crockpot and cook on high for 6 hours.
2. Serve with tortilla chips, sour cream, and cheese. Serves 4.