Recipe: Chicken Tortilla Soup

Now it’s officially stew season, and I’m bringing out all the winter recipes–potato leek soup, beef daube, bouillabaisse, Brunswick stew, and this recipe, chicken tortilla soup.  It’s a flexible dish–you can tweak amounts with relative impunity, and cut the cooking time by two-thirds if you cook it on the stove.  It also keeps well, actually tasting better the next day.

Keep in mind that there are many versions of tortilla soup–some recipes tell you to cook the chicken separately, and then ladle the broth on top of the chicken; some go for a thicker, more concentrated broth and fewer spices, adding lime juice for the necessary kick.  Some are cream-based, and there are even vegan versions.  My point is, play around with ingredients until you find the right fit.

Chicken Tortilla Soup

20-22 oz boneless, skinless chicken breast, cut into 1″ cubes
32 oz box of chicken broth
2 cans corn
1 (11 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 large onion, cut into wedges
2 garlic cloves, crushed
1 bay leaf
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper

Place all ingredients in a crock pot.  Turn on high, and cook 6 hours.  Serve with tortilla chips and cilantro (other versions also suggest garnishing with avocado, lime, and/or cheese).