I think Erik would eat this soup for breakfast, lunch and dinner seven days a week if he could. I can’t really argue – it’s a fantastic soup, full of flavor, and also pretty much a healthy meal in a bowl.
Since moving to California, and meeting Erik (a freak for Latin food) I’ve honed on my latin cooking skills. This was one of th original recipes that I attempted a few years ago, and it’s been one of our staples ever since.
As time has gone on, I’ve played around with flavors, sometimes making my own chili powder, or adding chipotle chili powder, or chipotle chilis in adobo sauce…also adding more that called for veggies…sometimes adding chicken, sometimes not.
I also played around with it and found that it can be made in the slowcooker…it’s great on the stove, and equally as great in the crockpot, it’s up to you. In the crock pot it tends to end up a little more like a chili/thick soup, which we like, but that consistency could also be due to the fact that I really don’t measure anything for it anymore, just add as I go, usually adding way more veggies than the original recipe calls for.
Try the original first, then play!! I’m guessing this will become a staple in your house too…if not, make it and bring it to our place – we’ll eat it!!
- Nonstick vegetable oil spray
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 4 cups canned vegetable broth
- 4 tablespoons chopped fresh cilantro
- 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
- 1 1/2 cups chopped tomatoes
- 2/3 cup canned black beans, rinsed, drained
- 1 can sweet corn, rinsed, drained
- 2/3 cup chopped zucchini
- 1 1/2 tablespoons minced seeded jalapeño chili
- 2 cups shredded chicken (optional)
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes, or more.OR- Throw everything except tortilla and chicken in a crockpot. Cook on low for 3-4 hrs, add tortillas and cooked chicken, and cook for another hour or so. Should be good to go! (this is how I do it…lazy…) heh heh.
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Pair with a cold, preferably Mexican, beer. Have some tortilla chips and salsa to munch on while you’re cooking and you’ll be good to go!