This summer one of my friends pounced over for what was promised to be a relaxing, early dinner. I wanted to make something that could simmer on the stove while we chatted and laid about the apartment – allowing us to eat when the mood struck. Being summer, I did want anything too heavy, so I immediately thought of tortilla soup. I have eaten a wide variety of “tortilla soups” in my life, so I thought instead of following a recipe I would incorporate my some favorite ingredients and see where we ended up (crossing my fingers all the while that it turned out delicious!).
What we ended up with was a light, easy, flavorful tortilla soup! The recipe is below, but I will add the caveat that it can easily be amended to accomodate different taste buds.
Kate’s Tortilla Soup with Black Beans
Ingredients
For the Soup:
4 cups chicken stock (NOTE: I use bullion cubes, which requires two cups of boiling water for every cube, but any chicken stock is fine)
2 chicken breasts, roasted and shredded
1 jar, 15.5 ounces Tostitos chunky medium salsa
1 large onion, diced
2-3 large tomatoes, diced
1-2 cups spinach
1 package flour tortillas, I use about 5 to 7 tortillas (I have found Piñata Flour Tortillas are the best brand)
1 15.5 ounce can chopped black olives (optional)
1 15.5 ounce can corn (optional)
For the Black Beans:
2 teaspoons olive oil
1 teaspoon butter
2 cups chicken stock
1 15.5 ounce can black beans
1 jalapeno, diced
Directions
For the Soup:
1. Pour chicken stock into large pot and add the two shredded chicken breasts (pre-cooked – this is a great use for leftovers).
2. Pour in 1 jar of Tostitos chunky medium salsa.
3. Dice onion and 2-3 large tomatoes, add to pot. (NOTE: Add any optional items listed above at this stage.)
4. Bring to a boil and then just before serving add spinach, simmering until wilted in the soup.
For the Black Beans:
1. In a skillet, over medium high heat, melt 2 teaspoons olive oil and 1 teaspoon butter.
2. Add black beans, sliced jalapeno, and two cups chicken stock.
3. Bring to a boil and then reduce to a simmer until all the liquid is gone.
To Serve:
1. Ladle soup into individual bowls and top with black beans (optional). Garnish with a toasted soft flour tortilla cut into four segments and lay on the side of the bowl or prop up in the soup.
2. Serve with any combination of toppings to include: chopped cilantro or parsley, sour cream, salsa, shredded cheese, hot sauce, tortilla chips, and/or guacamole. Don’t forget the margaritas!! Enjoy!