Southwest Chicken (Tortilla) Soup
2 Large Chicken Breasts
1 Bouillon Cube
4 Cups Water
1 Bay Leaf
Extra-Virgin Olive Oil
1 Medium White Onion, diced
1 Green Bell Pepper, diced
1 Jalapeño, diced and seeded
1 Can Diced (or Stewed) Tomatoes
1 Can Black Beans, drained and rinsed
1 Can Corn, drained and rinsed
1 Teaspoon Each: Salt, Pepper, Oregano
In a somewhat large pot, pour water over the chicken breasts and bouillon cube. Toss in the bay leaf and olive oil and bring to a boil until the chicken is thoroughly cooked. As much as possible, keep the pot covered because we are gonna want to use this delicious broth later.
In a separate stew pot, combine the onion, pepper and jalapeno with a little Olive Oil and begin to sauté over medium heat for about 5 minutes, or until tender. At this point, I like to toss in the seasonings as well. The heat slightly intensifies the flavor but that’s just me.
When the veggies are tender, pour in the tomatoes (with juice) and the rinsed beans and corn. I rinse them because canned vegetables always have a ton of sodium. Who needs that in their lives? Definitely not those prone to heart issues. And that’s the truth.
When the chicken is thoroughly cooked, shred that mamma-jamma. If you’ve read some of my other posts, you can do this in about 23.7 seconds by using the “paddle” attachment with your kitchen-aid mixer. If you don’t believe me, I really don’t care because I am smart (sometimes), I am kind (ish), and I am important (all the time).
Toss in the shredded chicken and add as much broth as you like (sans the bay leaf, cause yeah), until you reach the appropriate balance of “hearty” and “soupy.” Bring the soup to a boil and then let it simmer until you're ready to dive in head first. Except don't do that because you might burn your pretty little face.
This is excellent with or without tortilla strips. Either way you “soup” it, just trust me. You’ll be happy.