During the long, cold months of winter, you can never have too many go-to recipes for delicious soup. Chicken tortilla soup is such a classic soup, and one of my favorites to order when going out to eat. I just knew I had to find a way to recreate it at home. This recipe is so easy to throw together, and it freezes beautifully. So, make sure to make a large batch. Plus, it is super healthy, and the kids love it. Feel free to spice up your pot of chicken tortilla soup, if you like the heat. Or keep it mild for the kids, and add a little hot sauce to your own bowl.
2 large onions roughly chopped
1 poblano pepper deseeded** and roughly chopped
2-3 jalapeno peppers deseeded** and roughly chopped
5 stalks celery roughly chopped
5 large cloves fresh garlic peeled and smashed
32oz low sodium chicken stock
16oz jar of salsa verde (find a good quality variety without preservatives)
2 28oz cans diced fire roasted tomatoes (do not drain)
2 15oz cans black beans (do not drain)
2 teaspoons salt
2 tablespoons chili powder
2 teaspoons cumin
¼ cup masa harina or corn meal
2lbs chicken breast cubed
15-20oz bag frozen corn
**If you like your chicken tortilla soup spicy, leave the seeds in.
Heat a large pot on the stove to medium-high heat, and add the oil. Once the oil is hot (you’ll know when it sizzles if you put a drip of water in), add the onions, peppers, celery, and garlic. Sauté the vegetables for a few minutes until they are charred and slightly translucent.
Transfer the charred vegetables to a blender or food processor, and add in half of the chicken stock. Blend on high until smooth. Return the mixture to the pot, and turn the burner down to medium.
Add all of the remaining ingredients to the pot except for the corn. Turn the heat up, and bring the soup to a boil. Reduce heat to low and simmer for at least 20-30 minutes. About halfway through cooking (when the chicken is completely cooked), check the flavor and adjust salt level if needed. The longer it cooks, the better it tastes.
Ten minutes prior to serving, add in the corn. This will keep it crunchy and not overcooked. Garnish with sliced avocado, tortilla chips, and hot sauce (if desired).