onions 2 Poblano peppers (or 1 -2 green bell peppers and 1 chili pepper) 2 medium tomatoes 4 cloves garlic, Minced or pressed in a garlic press (about 1 Tbsp.) 1 Cup. tomato puree 4 Cups low sodium chicken stock 5 Cups hot water 1 jalapeno pepper (or any other green chili pepper) 1/4 to 1/3 Cup peeled, seeded and diced green bell pepper 1/4 to 1/3 Cup peeled, seeded and diced red bell pepper 1 Cup. black beans, drained and rinsed (cooked) 1 Cup. corn kernels (frozen, canned or fresh) 3 Tbsp. cornmeal (or masa harina) 1/3 to 1/2 Cup. chopped cilantro
7 -8 whole
corn tortillas, cut Into ½ inch strips 3/4 Cup. oil for frying (grapeseed oil, canola, peanut etc.) Salt Grated cheese (Cheddar, Monterey Jack or Mexican Blend) Diced Avocado Diced Red Onion Diced tomato Roughly chopped cilantro leaves Thinly sliced jalapeno (or any other green chili pepper) lime wedges Sour cream
in adobo pepper (diced) to the soup just before adding the tomato puree. Delicious! This recipe makes quite a bit of soup and unless you are feeding a crowd, you'll have leftovers. I personally don’t mind because it keeps well in the fridge for at least 2 or 3 days and it freezes very well.
Enjoy the last chicken recipe I am sharing this year – ChickenTortillaSoup. If you are looking for other great soup and stew recipes featuring chicken, be sure to check out the Chicken Farmers of Canada site