Introduction: Mexican Chicken Tortilla Soup
I love soups with a little bit of spice and this one definitely foots the bill. You can make it as spicy as you'd like and because it's a broth soup (not a cream soup), it's both delicious AND healthy. I do have one special ingredient I want to mention before I give you the recipe. This soup calls for a little hot sauce and while you can use any kind you like, I highly recommend Marie Sharp's Hot Sauce.
On a recent vacation to Belize, my husband and I came upon this hot sauce (it is literally on every table in every restaurant in the country). It started with a woman who had way too many habenero peppers in her garden one year. She decided to make different heat levels of hot sauces with them, took the sauces in her car along with tortilla chips and went door to door offering the local restaurants a taste of her hot sauce. From there, Marie Sharp's became THE hot sauce in Belize and is what I use in all of my cooking that calls for a little moxie. Trust me, you've GOTTA try this hot sauce. You can find it here http://mariesharps.ca/store/ . Now, onto the recipe!
Step 1: Ingredients
- two chicken breasts
- 1/2 red onion
- 1 red or orange bell pepper
- 1 jalepeno pepper
- 1 can of corn niblets
- 6 cups of chicken stock
- three handfuls of cherry tomatoes
- 2 stalks of green onion
- 2 cloves of garlic (minced) or one tsp of minced garlic (from a jar)
- ground cumin
- chili powder
- Marie Sharpe's hot sauce
- tortilla chips (crushed)
Step 2: Chicken Prep
You don't really need to do this step if you don't want to but I always marinate my chicken in a store bought marinade that has a little bit of spice to it. This time around, I made a marinade out of one tbsp of canola oil and 1 tbsp of Clubhouse's Chipotle Mango seasoning. Marinate for 30 minutes to 1 hour
Step 3: Veggie Prep
This soup is rich with veggies but it doesn't take too long to prep them all. Here's what you need to do:
- Cut your red onion in half. Remove the skin and dice into small pieces
- Cut the stem off of your jalepeno pepper, slice in half and remove the seeds. Dice into the smallest pieces you can manage. Repeat this step for the red pepper with the exception of keeping the diced pieces a little larger
- Cut your cherry tomatoes into quarters or smaller
- Dice three green onions
- Open your canned corn and strain out the juices
Step 4: Putting It All Together
Pour six cups of chicken broth into your slow cooker.
Mix in your seasonings: 1 tsp oregano, 1tsp minced garlic, 1 tsp cumin, 1 tsp chili powder and a pinch of sugar
Shake in a few good dollops of Marie Sharpe's hot sauce and stir.
Place the two chicken breasts in the slow cooker and pour some of the broth over top
Add all of your veggies to the slow cooker except the green onion. Try to make sure that most of the veggies are in the broth and not just piles on top of the chicken
Cover and cook on low for 6 hours or on high for 4 hours.
When there is about 30 minutes left in cooking, throw the diced green onion into the pot and cook for another 30 minutes.
Step 5: Finishing Touches
After the soup is cooked, remove the chicken breasts from the slow cooker and place in a bowl. Shred the chicken using a fork and return to the pot. Mix the chicken in with the rest of the soup and you're done.
Serve hot topped with some crushed tortilla chips