Oh my goodness – this one’s a winner! A really easy, and absolutely delicious chicken tortilla soup. I made it for our ladies’ bible study dinner last night, and everybody loved it!
The following recipe filled an 8-quart soup pot. That’s a lot of soup. Served with tortilla chips and bread, it fed 18 ladies and John. And there is some left over. You can easily cut the following recipe in half, but be sure to make enough so there is some for lunch the next day.
8 boneless skinless chicken thighs, cubed
4 tbsp. olive oil
10 garlic cloves, minced
2 large onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 Tbsp cumin seed
2 Tbsp chili powder
1 bunch fresh cilantro, minced and snipped
2 cans olives
4 tablespoons bouillon paste
1 large #15 can of diced tomatoes
2 cans kidney beans
1 bag frozen corn
Brown chicken in olive oil.
Add minced garlic and diced onions. Sauté till the onion is tender.
Add cumin and chili powder. Mix well. Cook for a few minutes.
Add tomatoes and bouillon.
Bring to a boil. Then lower to let it simmer for 20 minutes. Stir a few times.
Add olives along with the brine.
Add ½ cup of cilantro including the finely minced stems.
Add diced bell pepper.
Return to a boil and simmer for 20 minutes.
Add drained, rinsed kidney beans
Add frozen corn.
Add enough water to make 8 quarts. (*4 quarts if you are halving the recipe.)
Bring to a boil and simmer for an at least an hour.
Garnish with sour cream, green onion and the remaining snipped cilantro.
Serve with tortilla chips.