This is one of my all time favorite soups!
My old roomie from NYC, Kelli and I use to go to this random Mexican spot in Soho (can't really remember the name) but it had the best Chicken Tortilla Soup with loads of shredded chicken and topped off with slices of avocado to cool down the spice of the soup.
This past Friday, it was actually cold here in D.C. and I didn't feel like doing anything so I decided to make my fave soup. It's so easy and might I add, very cheap to make.
I add brown sugar to the soup along with jalapeno's so the sweet & spicy contrast adds amazing flavor to the soup. I top it with avocado and shredded cheese but you can top it with whatever you like!
Try it below and tag #JustAddHotSauce
- 2 chicken breasts, fully cooked & shredded
- 1 cup chicken stock (more if needed)
- 1/2 cup of brown sugar
- 1 teaspoon chili powder
- 1/4 cup cilantro, chopped
- 1 jalapeno, minced
- 2 chipotle peppers in adobo sauce, minded (scoop out some of the sauce too)
- 1/2 yellow onion, diced
- 1 teaspoon garlic, minced
- 1 15oz can yellow sweet corn
- 1 15oz can, diced tomatoes
- 1 15oz can black beans
- salt and pepper to taste
1. For the chicken, in boiling water cook the chicken through. Shred it and set it aside (a cooked rotisserie chicken works too)
2. In a deep stew pan, with a little EVOO on medium heat, add the onions, jalapenos and garlic. Let saute for about 3 minutes.
3. Add in the chicken, cilantro, brown sugar, chili powder. Stir all together until seasoned all together.
4. Add in the diced tomatoes, corn and black beans.
5. Add in the chicken stock. Season with salt and pepper.
6. Let simmer together for about 20 minutes. Serve piping hot, topped with shredded cheese and avocado!