Chicken Tortilla Soup

Soup

This is a very easy soup with an extremely complex flavor. Many variations are possible in ingredients so I recommend experimentation. Preparation takes 15 minutes. Cooking time is about 8 hours. Yields 4 bowls of soup.

Ingredients/Shopping List
• 1 (15 oz) can black beans, drained and rinsed
• 1 bay leaf
• 2 large boneless, skinless chicken breasts
• 1 ½ cups chicken broth
• 1 tsp chili powder
• 1 TBSP fresh cilantro, chopped
• 1 (16 oz) bag frozen corn
• 1 tsp cumin
• 2 cloves fresh garlic, minced
• ½ large onion, chopped
• 1 tsp black pepper
• 1 (4 oz) can chopped green chile peppers
• ½ jar (24 oz) chunky, mild salsa
• 1 (14.5 oz) can crushed tomatoes

Directions

Place all items in crockpot. Cook on low for 7 hours.

Remove chicken breasts; shred with fork. Return meat to soup.

Remove bay leaf; cook for 1 hour.

Serve garnished with tortilla strips (fried or baked), cheese, cilantro. Add sour cream if you like.

Variations:

• I've never much cared for chunks of tomato (in anything) substituting ½ can of tomato sauce or a small jar of enchilada sauce for the crushed tomatoes works.
• Using black-bean refried beans instead of the black beans gives this soup a chili-like texture. Increase the amount of chicken broth if you do this.
• I have large quantities of habañero products. I like to add a teaspoon of habañero sauce to this.
• Enchilada sauce instead of salsa makes for an interesting flavor.
• Try doubling the chicken broth (or adding 1 ½ cups of mushroom broth) and stirring in a packet of burrito or taco seasoning.