A friend at work recently gave me her tortilla soup recipe after we did a big batch potluck a few weeks ago. With the cooling of the weather as the seasons have begun to change, Kiel and I felt it was the perfect time to use up our farmers' market finds for a batch of our own. Here is the improvised recipe that we used:
1 lb chicken cooked (with the onion) & shredded
1 large white onion diced
2 cans Cannellini beans
1 can cream of chicken soup
1 can cream of cheddar soup
1 tub of pre-diced pico (or homemade if you are so inclined!)
1 full bunch of cilantro
3 ears of fresh corn (boiled & cut off the ear)
1/2 a small tub of sour cream
1/2 bottle of beer of your choice
4 oz of salsa
2 oz shredded pepper jack cheese
1 tsp cayenne
1 tsp pepper
1 tsp sea salt
1 tsp garlic salt
On the side: bag of tortilla chips, bag of mexican shredded cheese, & the other half the tub of sour cream
1. First start by sauteing the chicken and onion in as nicely seasoned cast iron pan, shred chicken when finished
2. Mix together all of the above ingredients in a cast iron slow cooker and cook for 30 mins on medium heat, then turn to low for up to 1 more hour (if using a slow cooker, place on high for 1 hour and then turn down to warm)
3. Top your soup with extra sour cream and shredded mexican cheese if desired, serve with tortilla chips!
*don't forget to improvise with a bit of lime juice or chili peppers if it fits your fancy!
My sister came over tonight for leftovers and raved about this one! I have been eating leftovers all week and still can't get enough!