Pella Chronicle

March 4, 2013

Chicken Tortilla Soup

By Clint Brown
The Chronicle

Pella —

Ingredients

4 boneless skinless chicken breasts
2 bx chicken stock or broth
1 can(s) ranch style beans
1 can(s) black beans
1 can(s) corn (or i use a small package of frozen)
1 can(s) green chiles, mild (7 oz)
1 c roasted red peppers, diced (i just use the store bought jar)
  cayenne pepper
  cumin
  salt and pepper to taste
  pepper jack cheese
  tortilla chips
  sliced avocado (optional)
  green onions, chopped for garnish (optional)


 
 

Directions

1
Season chicken with cumin, salt, and pepper. Put in 350 degree oven to roast until fork tender. I put some of the broth in the pan, but you can also use water.
2
Let cool enough to shred or cut into cubes, then put the shredded (or cubed) chicken in a soup pot on the stove. Add the broth, beans, corn, green chilies, and diced red peppers.
3
Season the soup with more cumin, cayenne, and salt and pepper to taste. Simmer over medium high heat for about 30 minutes until flavors meld together. NOTE: This should be a very thick soup, so if it's too "watery" you can add some crumbled tortilla chips and pepperjack cheese to thicken.
4
Ladle into soup bowl and garnish with cheese, sliced avocado, and green onion. Serve with tortilla chips...and enjoy!