This recipe for Chicken Tortilla Soup is long overdue. If you've made the Chicken Enchilada Lasagna you're probably wondering, "what the heck were we supposed to do with the other half of the shredded chicken?" This flavorful stew-like soup is perfect for the crazy early spring weather when we still have chilly nights.
Chicken Tortilla Soup
Half recipe Enchilada Chicken
1 tablespoon olive oil
2 cups sliced onion
1 cup carrot, finely diced
1 cup celery, finely diced
2 cups corn (frozen is fine)
1 cup frozen spinach (may substitute collards if desired)
1 cup black beans, drained and rinsed
1 quart chicken stock
6 corn tortillas
chopped cilantro ~ optional
salt, pepper, and pasilla powder to taste
Toppings ~ optional
sour cream or Greek yogurt
In a large soup pot heat olive oil over medium heat. Add onions, carrots and celery. Sauté until translucent. Add enchilada chicken and any remaining sauce. Stir to combine well. Add chicken stock and stir well. Add remaining ingredients and simmer approximately 20 minutes.
Tear or slice the tortillas into shreds. Add to soup, stir well and adjust seasonings to taste. Serve hot with optional toppings. My personal favorite was with avocado, lime juice, and Greek yogurt.