Now it's officially stew season, and I'm bringing out all the winter recipes--potato leek soup, beef daube, bouillabaisse, Brunswick stew, and this recipe, chicken tortilla soup. It's a flexible dish--you can tweak amounts with relative impunity, and cut the cooking time by two-thirds if you cook it on the stove. It also keeps well, actually tasting better the next day.
Keep in mind that there are many versions of tortilla soup--some recipes tell you to cook the chicken separately, and then ladle the broth on top of the chicken; some go for a thicker, more concentrated broth and fewer spices, adding lime juice for the necessary kick. Some are cream-based, and there are even vegan versions. My point is, play around with ingredients until you find the right fit.
Chicken Tortilla Soup
20-22 oz boneless, skinless chicken breast, cut into 1" cubes
32 oz box of chicken broth
2 cans corn
1 (11 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 large onion, cut into wedges
2 garlic cloves, crushed
1 bay leaf
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
Place all ingredients in a crock pot. Turn on high, and cook 6 hours. Serve with tortilla chips and cilantro (other versions also suggest garnishing with avocado, lime, and/or cheese).
