This is my all time favorite “Go To” meal. I always have enough ingredients on hand to make it because I am always freezing items when I find them on sale.
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For instance, I had frozen grilled corn off the cob from when they were in season this summer, canned tomatoes I got for free, flash frozen cilantro cubes, leftover grilled chicken and the broth I made from it, and even frozen diced jalapenos from my garden this summer. So, I just took all those things and added them into the stock pot to make an amazingly simple yet tasty soup.
This soup has a lot of flavor when you use leftover items, like the grilled corn (which adds a smoky flavor) and the grilled lemon pepper chicken leftovers. Plus, it is pretty healthy for you if you can keep from putting too much garnish on like I do!
- 1 onion, diced
- 1 tablespoon olive oil
- 2 tablespoons diced jalapenos
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 6 cups chicken broth or stock
- 1 tablespoon fresh cilantro, chopped
- 2 cups shredded or diced leftover chicken
- 1 can diced tomatoes or Rotel with juices
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- Sour cream, avocados, and hot sauce – optional as garnish
- Tortilla chips, to eat with
- In a large stock pot or Dutch oven, saute onions in olive oil for 3 minutes.
- Add jalapenos, cumin, and chili powder, and cook for 2 more minutes.
- Add remaining ingredients and bring to a boil.
- Then reduce to low heat and simmer for 20 minutes.
- Serve with tortilla chips or quesadillas. Garnish with sour cream, avocados, and your favorite hot sauce, like Frank's RedHot orTexas Pete!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
This is very similar to my ever-so loved recipe! I like to add other peppers along with the jalapenos, particularly pasilla (or poblano) and roasted anaheim green chiles. I also like to use vegetable broth (organic if purchased) or my homemade because even though the chicken broth has better flavor, I feel healthier eating it this way. 🙂 You can also add hominy instead of corn for southwestern flavor.
can you do this in the ccrock pot?
Had this tonight for dinner! It was a hit! Thanks so much!
Great, I’m glad you enjoyed it. It’s one of my all-time favorites too!
How do I save this to my recipe box? I could not find the icon for it. Thanks. Love your recipes and ideas for cooking. My freexer is full of 2nd meals that I have frozen and has given me more time to do other things. It’s great for a busy day. All I have to do is take a meal out of the freezer and put it in the oven. No having to prepare from scratch. Just love it.
Kathleen, we need to add the recipe list to this recipe. I hope to do it this week, sorry!!
Had to adlib a bit – rinsed off pork & beans instead of black, mexi-corn instead of frozen. Don’t have cilantro because that “herb” tastes like sweat socks smell to me; added can of fat-free refried beans & a bit of salt. Oh, so, yummy.
Such a creative way to make the most out of ingredients on hand. I admire the resourcefulness in creating a flavorful dish like this Chicken Tortilla Soup.
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