I have new favorite Mexican-style soup. This one! Some good friends of ours, the Bowmans, have a fall celebration party every year and it is so fun to get together at this beautiful time of year and enjoy each others' company. This year we all brought a soup to share and it was fun to try lots of different soups. Brielle, my 9 year old, ate 3 bowls of this one and kept telling me how good it was so I asked our friend Emily for her recipe. She kindly shared and we made it tonight. It was done in less than 30 minutes (thank heavens, because my kids were "starving" when we got home from violin lessons) and we loved it. I hope you enjoy it too!
4-5 chicken breasts (Since I was in a hurry, I used the chicken we canned because it was already cooked. :) )
2 tbsp butter
5 green onions- just the white parts finely diced
3 tsp cumin
Salt and pepper
8 cups water.
8 tsp chicken base.
3-4 cans white beans ( I did great northern)
One bag of frozen corn
1/2 jar mild-medium salsa blended up
2 cans diced chilies (4 oz cans)
1 cup whipping cream
6 corn tortillas cut into 1 inch squares. The more tortillas you add the thicker the soup. So you can for sure add more if you'd like.
Emily does everything in the giant stock pot. It keeps the chicken more moist.
Brown the chicken in the butter and add the onions. Cook til soft. Add cumin, salt and pepper. Mix and cook a bit more to get seasonings to coat chicken. Add everything else while heating it through on med heat. Bring to a boil and let stand for a bit before serving.
Emily brought cheese, sour cream and chips to serve with it. I didn't need any of that. It was delicious without. My kids loved the cheese and chips with it...of course. :)
This makes a lot. At least 2 meals for my family of 6 and will be good for Brielle's lunch for 2 or 3 days as well. Yay! I love leftovers that double for school lunch as well!
