Chicken Tortilla Soup

When I wrote about the roasted chicken recently, I said that we would get several meals out of that one bird.  Well by my count, we have already had 4 or 5.  Once I just had the leftovers heated up in the oven.  But this time we actually used the chicken meat to make another dish.  This is a great way to make sure you're not wasting any of the food you cooked -- without getting bored eating the same thing over & over.

The Mrs actually cooked this one (which may not surprise anyone that may have picked up on her affinity toward soups).  She took the chicken meat and shredded it first.  Then you add the chicken along with the following ingredients to a large soup stock pot:

• 30 oz diced tomatoes
• 10 oz mild enchilada sauce
• 4 oz chopped mild green chiles
• 1 qt chicken broth
• 2 15-oz cans of black or pinto beans
• 10 oz frozen corn
• 1/2 medium onion, chopped
• 1 tbs chopped fresh cilantro
• 1 tsp cumin, chili powder, and salt
• 1/2 tsp black pepper

You should cook this on low for SEVERAL hours, or cook it on high for 2-3 hours.  You really want all the flavors to marry and develop that richness.  There is definitely some bite from the green chilis and the spices, some sweetness from the corn, and acidity from the tomatoes.   The chicken & beans provide a lot of protein.

This is a really fun soup.  I almost always like it when it's on a menu at a restaurant.  I believe this is the first time we have made it at home. Top it with some shredded cheese and either tortilla chips or crispy strips of tortilla.  You can also add a dollop of sour cream if you want.