#24

When I set the goal to develop a signature soup recipe I envisioned something totally original, something with curry, something hearty. Instead I perfected my chicken tortilla soup. It isn't original and there is no curry but it is hearty and easy and that has to count for something.

Chicken Tortilla Soup
4 chicken breasts (I use frozen because I HATE raw chicken)
1 packet of taco seasoning
3 cans of black beans (rinse them and don't use any of the black water)
1 can of kidney beans (rinse them and don't use any of the water)
4 cans of diced tomatoes
3 cans of chicken broth (I use low sodium)
5 cups of frozen corn
4 oz of lime juice

Garnish with:
cilantro
avocado
cheese
sour cream
tortilla chips

Put your chicken, taco seasoning, and chicken broth in the crockpot and cook for 4 hours on high or 8 hours on low. Take out your chicken and cut into bit size chunks or shred. Strain the liquid from the crockpot and pour into a pot on your stove (alternatively, you can finish this up in your crockpot if you have the time - I never do). Add the chicken, beans, tomatoes, and corn, bring to a boil and then let simmer for 10 minutes. Add the lime juice to the pot during the last five minutes. Garnish with any or all of the garnish items (I prefer all).

Other Options:
Lara likes to puree the tomatoes before adding them because she has a texture thing with tomatoes.

If you decide you want to make this at the last minute you can cook your chicken on the stove instead of in the crockpot. When I do this I add two packets of taco seasoning because it doesn't have time to soak into the chicken as much as it would in the crockpot.

This recipe makes a lot of soup and I usually freeze at least half of it.