Soup season is so incredibly warming and satisfying. Where we live in our beautiful country fall brings a cold chill air, and winter gets cold and snowy, and then lasts and last and lasts…Luckily soup was invented for just this reason I am certain of it. Someone, somewhere, someday, was brilliant and made my life that much more complete by creating a hot bowl filled with whatever you wanted to fill it with. Today I will fill my bowl with delicious roasted chicken, hearty black beans, corn, flavorful green chilies, and top it all off with crispy fried corn tortillas. That sounds lovely doesn’t it?
This soup comes together so easily, and it is a perfect way to use up any leftover chicken from the night before. There are not that many ingredients which helps to keep it simple, and yet the flavor is so very satisfying. Around Thanksgiving this is a perfect recipe to use up any leftover roasted turkey meat.
- 2 lbs rotisserie chicken chopped
- 2 T olive oil
- 1/2 cup onion chopped
- 1 bell pepper chopped
- 2 cloves of garlic chopped
- 1 T cumin
- 1 T pico de gallo seasoning
- 1 t garlic powder
- 1 can drained and rinsed black beans
- 1 can drained and rinsed corn
- 1 can green chilies
- 4 cups broth
- 1/2 cup vegetable oil
- 12 corn tortillas cut into strips
- optional toppings: cilantro, hot sauce, jalapenos, sour cream, cheese, avocado
- In a large pot heat olive oil, add onion, bell pepper, garlic, cumin, pico de gallo, garlic powder, salt and pepper. Saute for a few minutes.
- Add chicken, black beans, corn, green chilies, and broth. Simmer on low with lid on for 20-45 mins stirring occasionally.
- Ten minutes before the soup is done, heat a large frying pan. Add vegetable oil and fry strips of tortillas in batches making sure you do not overcrowd the pan.
- Pour your soup into bowls top with tortilla strips and any toppings you wish. Stay warm and toasty in the winter my friends.