If you have a slow cooker and a can opener, this is one of the easiest, tastiest and most heartwarming soups imaginable and it only takes about 15 minutes to assemble – the next 5-6 hrs of simmering in a slow cooker can mind its own business while your working, skiing or whatever it is you like to do elsewhere.
The wonderful aroma that greets you when you return is just what you’ll need when you stagger home cold and exhausted. Even if your’e bouncing with energy, this soup will make a delicious and fool-proof addition to your repertoire.
A meal in itself and bursting with spicy Southwestern flavors, there are many versions out there – I happen to like this one, adapted from a friend’s recipe.
Toppings can include crispy tortilla strips or chips, sour cream, fresh cilantro (coriander), sliced avocado, chopped chives, shredded Jack (or mozzarella) cheese…or not.
Either way, this hits the spot.
CHICKEN TORTILLA SOUP
1lb of boneless, skinless chicken breast
1 x 15oz can (425g) of back beans, rinsed and drained
1 x 15oz can (425g) or chopped tomatoes – preferably fire-roasted
12oz (340g) of frozen sweetcorn kernels
1 large red and 1 large green pepper, seeded and diced
1 medium onion, finely chopped
3 fat cloves of garlic, minced
A small handful of fresh cilantro (coriander), chopped
1 tablespoon of ground cumin
1 bay leaf
1-2 large tablespoons of chipotle in adobo sauce, chopped (or chili powder)
1 teaspoon of sea salt
2 – 3 cups (480ml – 720ml) of chicken stock
Combine everything in your slow cooker and nestle the chicken breast somewhere in the middle. Cook on low for 8 hrs or high for 5-6.
Before serving, use two forks to shred the chicken to distribute it throughout the soup.
To serve, top with all, some or none of the suggestions listed above.
Like many soups, this tastes even better the next day – just warm it through gently.