Chicken Tortilla Soup

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Ingredients

2 cans Black Beans large
1 can niblet corn large
2 cans diced tomatoes large
1 yellow onion chopped (yes, there are 2 pictured… I changed my mind)
8 garlic cloves chopped
1 jalapeno chopped
1 poblano pepper chopped
2 4 oz cans green chilies
2 whole chickens cooked, cooled and shredded
2 Tbsp chili powder +1 for chicken
2 Tbsp oregano
2 Tbsp Cumin + 1 for chicken
3 Tbsp Garlic Powder +1 for chicken
2 Tbsp Chipotle Chile Powder
2 Chipotles in Adobo Sauce chopped
3 large tomatoes chopped
handful of fresh cilantro leaves
6 Bay Leaves
3 C fat free chicken stock or veggie stock
1 C water

garnish

avocado
lime for juice
tortilla chips
shredded cheddar
Sour cream

Instructions

Boil a large pot of water and add two whole chickens, 1 Tbsp Chili Powder, 1 Tbsp Cumin, 1 Tbsp Garlic Powder, 6 Bay Leaves
Boil the chickens for about 10 minutes, turn off heat, cover and set aside.
While the chicken is cooking, chop all other ingredients.
In a large stock pot, over medium-high heat drizzle some olive oil, add in chopped garlic, onion and poblano pepper… cook, stirring occasionally, about 6 to 10 minutes or until fragrant and just translucent.
Add in chopped tomatoes, cook, stirring occasionally about 5 minutes.
Remove Chickens from pot, strain and set aside to cool
Dump in all other ingredients. Stir, bring to a boil, reduce heat to a simmer.. cover and cook.
When the chicken is cool enough, pull the meat from the bones and add it to the pot.
Continue simmering for AT LEAST 4 hours, tortilla soup.. like chili and many other sauces and soups gets better with time. The longer they cook, the richer the flavors and the better they blend. ( Day 3 of this, is my favorite day)

Notes

Serve this soup with crushed corn tortilla chips (or get fancy and use corn tortilla strips) a squeeze of lime, avocado slices, sour cream and shredded cheddar.

This is one of those recipes that makes enough to eat for a week and freeze enough for another week.

Author: Rachel