Chicken Tortilla Soup (serves about 8-10)
One of my most favorite soups. Chop-and-drop. Set and forget. Perfect in fall or winter.
2 bags of frozen pepper stir fry (I like Birdseye)
2 cans of black beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 can of whole kernel corn, drained and rinsed
1 28 ounce can of diced or petite diced tomatoes
1 small can of diced tomatoes w/green chiles
1 jar of salsa Verde
1 tsp garlic powder
1/2 cup Nellie and Joe’s Key West Lime Juice (this is the absolute best brand)
3 tsp fajita seasoning (such as Badilla)
About 10-12 chicken bouillon cubes or 12-14 tsp of chicken paste
About 10-12 cups of water
2 pounds of Basic Baked Chicken, cut into chunks
Flour tortillas, cut into small strips (I used whole wheat for extra fiber and less sugar)
1 bunch of cilantro, chopped
Sour cream, for serving if desired (this time, I used Greek yogurt instead, but Jon used sour cream)
Avocados sliced, for serving
Shredded Mexican cheese blend, for serving
1. Add pepper blend to a large soup pot and cook on medium-high until warmed through.
2. Add beans, corn, tomatoes, salsa verde, garlic, lime juice, fajita seasoning, bouillon, and water. Bring to a boil, then turn it down to low. Cook for 20 minutes.
3. Add the chicken and cilantro. Check to make sure the ratio of ingredients to broth looks good. Add more water and bouillon if needed. Cook for another 15 minutes on low.
4. Serve over tortilla strips (I do it separately, because if you put the strips in the pot, they will get soggy quickly).
5. Garnish with your choice of sour cream, plain yogurt, cheese blend, and avocado slices.