There is a sweet little lady at my church that I adore. She looks like the perfect ideal of a grandmother – with her white hair, glasses, twinkly eyes, and ready smile. She plays the organ in our main service and the piano for the children in Sunday School. She is wonderful.
Last week, I heard that she was home sick, so I came home from church and scrounged through my pantry and freezer. I found quite a few “Mexican-style” ingredients so I made a huge batch of chicken tortilla soup to share with my friend. I didn’t use a recipe, but I did pay attention to what I put in it, just in case I wanted to make it again.
Well, guess what? I do want to make it again.
I loved it.
Newt loved it.
Walt even loved it, and he is not a soup guy.
Best of all, my dear friend loved it.
This recipe is for her.
- 1 medium onion
- 1 red bell pepper
- 4 cloves garlic, crushed
- 2 - 4 oz. cans roasted green chiles
- 1 - 15 oz. can corn
- 2 - 15 oz. cans black beans
- 1 - 14.5 oz can diced tomatoes
- 1 - 14 oz. can red enchilada sauce
- 2 cups cooked, diced chicken
- 10 corn tortillas, cut into one inch squares
- 8 cups chicken broth (I use homemade)
- Salt to taste
- garnish: cheddar or Cotija cheese, sour cream
- Saute onions, pepper, and garlic until browned.
- Add remaining ingredients and simmer for at least 10 minutes.
- Garnish with cheese and/or sour cream.