I just made THE BEST tortilla soup! It's a culmination of a few recipes, primarily the one Katie gave me. Thanks, Katie!
2 chicken breasts
4 cups chicken broth
2 chicken bouillon cubes
1 large can crushed tomatoes
1 can black beans (drained & rinsed)
1 can corn (drained)
1 pint cherry tomatoes
1 red bell pepper
1 jalapeno, diced
6 cloves garlic, minced
1 large onion, diced
1 tsp cumin
1 tsp ground coriander
1/2 tsp red cayenne pepper
1) Cut the tomatoes in half lengthwise. Place on a cookie sheet cut sides up. Salt the tomatoes. Cut the red bell pepper in half & put a little olive oil on the outside skin. Roast at 375 degrees for 25 minutes.
2) Heat some olive oil in dutch oven, then cook chicken breasts, about 5 minutes on each side, or until no longer pink. Set the chicken aside. Shred with forks once cool.
3) Boil 4 cups chicken broth & dissolve the bouillon cubes.
4) Place more olive oil in dutch oven & saute the onion, jalapeno & garlic on medium heat for 5 minutes. Add the spices & saute for 1 minute. Add the roasted tomatoes. Cut the bell pepper & add to the pot.
5) Put in a food processor: the can of crushed tomatoes, half of the broth & the sauteed onion/tomato mixture. Pulse until puree.
6) Return the food processor mixture & the rest of the broth to the dutch oven.
7) Add the corn, black beans & chicken.
8) Cover & simmer for an hour. Salt to taste.
Top with avocado, cilantro, tortilla strips, sour cream, cheese, etc.
For tortilla strips, take 8 small corn tortillas. Cut into matchsticks. Toss with olive oil & salt & pepper & place on cookie sheet. Cook at 350 degrees for 12 minutes, or until crispy.
Notes: Katie made a vegetarian version of this for ladies poker night once. It was so good, I asked her for the recipe. I've been hesitant to make it because it looks so intimidating, but today I was in the mood to get my hands dirty. Honestly, it really wasn't that hard to make & it is hands-down the best tortilla soup I've ever had. This one is definitely going into the rotation.