Chicken Tortilla Soup, Revisited

7/8/09: To make this soup I once again boiled a whole chicken and accumulated enough stock to stock my (minuscule) freezer. Storage space is lacking in our kitchen. The fridge space seems adequate but our freezer just about explodes every time you open the door and we've got the cupboards jam packed with pots, pans, dishes, and the like (and I don't have very many of them). Our furnace closet also serves as a pantry and trash can container (If this seems like a bad idea to you, don't tell me because I have no where else to put stuff). When I can find the space, the freezer is my favorite spot for storage. Food becomes practically immortal in there.

This recipe made enough soup that even after two days of leftovers, I froze some for later! Home cooked soup makes a great freezer dinner... thaw it for a day in the fridge and then reheat it on the stove (or pack it in your lunchbox for a meal-on-the-go). This tortilla soup highlights the best flavors of Mexican food- all in one bowl!

2/8/09: For my parents' birthdays this weekend I prepared a Mexican Feast. For the main course I debuted my original Chicken Tortilla Soup! I have had many versions of this dish and I finally decided to create my own that Incorporated all of my favorite aspects of each. My family loved it and I was elated that it turned out so well on my first try! I provided an array of toppings... such as sharp cheese, tangy sour cream, and bright cilantro, that further enhanced the flavor and flair of this soup! While it is absolutely delicious as is, if you like it spicy you could add some diced jalapeno or cayenne pepper. Boiling a whole chicken might take some time, but it provides for the juiciest meat and top notch stock. If you are in a hurry you could substitute diced cooked chicken breast and canned chicken broth, but the results won't be as phenomenal (and watch out for the sodium content in your broth). Adobo seasoning is my "secret ingredient"! While the ingredients might vary by brand, mine contains salt, garlic, onion, black pepper, oregano, bay, and turmeric. It is available at most grocery stores (although my specific version comes from Whole Foods). Next time I might use fresh diced/pureed tomatoes in place of the canned, but otherwise I'm sticking to this recipe for good!

INGREDIENTS
1 3 lb. chicken, giblets removed

water, enough to cover chicken for boiling and create at least 6 cups of stock

2 cans black beans, drained and rinsed

1 can whole kernel corn, drained

28 oz. can crushed tomatoes (I used fire-roasted)
4 oz. can diced green chiles

2 Tbsp. extra virgin olive oil

1 large onion, diced

4 cloves garlic, minced

1 tsp. Adobo seasoning (I purchase this brand) 

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste

To garnish:
sharp Cheddar or Monterrey Jack cheese

fresh cilantro, chopped
sour cream

green onions, sliced

avocado, sliced

tortilla chips

DIRECTIONS

1. Place chicken in a large pot. Cover with water (at least 8 cups) and bring to a boil. Boil for 40 minutes, or until the chicken is no longer pink and the juices run clear.

2. Take the pot off of the stove. Remove chicken from the pot and set aside to cool. Strain the stock and allow it to cool to room temperature. Once the chicken has cooled, remove the meat from the bones. Store the stock and chicken meat in the refrigerator until you are ready to use them (can be several hours or overnight). Before using the stock, skim the fat off the surface. Shred or dice the chicken before use.

3. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for about a minute. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, corn, tomatoes (I dumped in one can of beans whole and pureed the second in a blender for a creamier consistency.), green chilies, and chicken.

4. Bring to a boil and then reduce heat to medium-low and simmer for at least 15 minutes. Season to taste with salt and freshly ground black pepper and cayenne. 

5. Serve hot and garnish with a selection of Cheddar or Monterrey Jack, fresh cilantro, sour cream, green onions, avocado, and tortilla chips.

Serves 8.