If there is one thing about our household that holds true around this time of year it’s that we love a good soup. Doesn’t everyone? The only problem with soup season is that sometimes I get bored of the usual 4-5 on rotation. I know, I think I am bit psycho that way. I am the exact opposite of a creature of habit when it comes to cooking. Why keep making the same things when there are endless combinations to try! Soups are one of the biggest culprits. If it was up to Nick, we would have my Grandmother’s Green Chili Pork Stew or Chicken Lime every single time. I, on the other hand, need new flavors all the time.

One of the soups I have always wanted to perfect but have yet to truly settle on is Chicken Tortilla Soup. I LOVE this soup and will always order it if available. Some versions are thick and creamy – requiring you to blend in actual tortillas or add heavy cream. Other versions are brothy – heavy on the vegetables and almost not qualified as a Chicken Tortilla Soup. I have yet ot decide what version is my definitive favorite so today I am sharing what I have been making in the interim… a very quick and simple tortilla-less chicken soup that is loaded with chicken, vegetables, beans, and all the traditional seasonings we love. It’s perfect for a simple weekday dinner and you can easily add or subtract whatever vegetables you have in the fridge. Have a zucchini you need to use up? Throw it in! This time around I had baby corn I needed to use so I threw it in and was pleasantly surprised how fun it was to include. 

The key is to not skimp on the seasonings. I have shifted my recipes as of late to not include measurements for the seasonings. Sorry to my friends who are cooking inept and rely heavily on their tablespoon/teaspoon measurements. But I was getting bogged down in how much of this or that when in reality I just kind of eyeball it. When it doubt, use 1 tablespoon. Or if there is a seasoning you are less than enthused about, start with 1 teaspoon and you can always add to it later if the flavor doesn’t pop when you taste test. I always go heavy seasoning. Life is too short not to have loads of flavor!

INGREDIENTS

1-2 lb. chicken (depending on how filling you want the soup)

4-6 golden potatoes

2 large carrots

1 yellow onion

1 red bell pepper

4 cloves garlic

4-6 baby corn (optional)

64 oz. chicken bone broth (2 boxes)

1 can black beans

1 can diced tomatoes

1 small can tomato sauce

Olive oil

Seasoning: chili powder, green chili powder (if available), oregano, cumin, salt & pepper

Optional Toppings: green onions, shredded cheese, fresh lime, tortilla chips

Serving Size: 6-8

INSTRUCTIONS

• Clean and cut chicken into large chunks for quick cooking. 
• In a large pot, heat a dash of olive oil then sear chicken directly in the pot. Flipping after 3-4 minutes until both sides are golden and chicken is mostly cooked through.
• Meanwhile, finely chop the potatoes, carrots, onion, bell pepper, garlic, and baby corn if using. 
• When the chicken is golden on both sides, add a dash more olive oil to the pan and pour in the vegetables. 
• Stir until combined and cook until softened (approx. 6-8 minutes over medium heat). 
• Stir in seasoning. 
• Add in black beans, diced tomatoes, and tomato sauce. 
• Pour chicken broth over it all. Bring to a boil then lower to a simmer and cover the soup. Cook for 20-30 minutes on low heat. 
• Remove the chicken from the pot and shred gently with a fork and knife. Return to the pot.
• Top with fresh squeezed lime and a bit of shredded cheese. Enjoy!