The other night we made pizzas on the grill again. Hatch chilies were also in season and are a favorite of B's. He brought some home and roasted them on the grill in between pizza cookingness. He decided they would go best with chicken tortilla soup, a recipe he's made a few times before that always comes out amazing. This time I think he outdid himself. It was so so so so amazing and honestly not that hard, although it involves two really easy steps which can be broken into a few days.
Step 1: cook some black beans in a crock pot. This part I'm luckily still in charge of. Throw some (uncooked) black beans, about double the water to to bean ratio, a scoop of the Better Than Bouillon (or whatever you use-broth would work instead of water), cumin, garlic, maybe some salt, and chili flakes. Turn it on and cook until it's done. This part is not crucial to the soup, just make it taste decent, throw in whatever you like, but don't make it complicated. This step can be done a few days before-store in the fridge (you can also used canned black beans if you're tight on time)
Step 2: buy all the ingredients for the soup (listed below) and start cutting/cooking/preparing.
Chicken and Black Bean Tortilla Soup
recipe adapted from here
1/2 cup chopped onion
diced hatch chilies or 1/2 a jalapeno, diced (optional, but great for heat)
2 garlic cloves, minced
1.5 cups chopped chicken (we used 4 rotisserie chicken thighs because it was cheaper than a whole chicken)
1 can (14 oz) fire roasted tomatoes
4 cups chicken broth
1 cup black beans from above (you can also used canned black beans, no big deal)
avocado for garnish and deliciousness
smooshed tortilla chips for garnish and deliciousness
shredded cheese or crumbled cotija for garnish and deliciousness
cilantro for garnish
lime wedges for garnish
corn tortillas (optional for amazing quesadillas)
shredded cheese (optional for amazing quesadillas)
Saute onion over medium-high heat in 1 TB olive oil for 2 minutes until soft. Add chilies or jalapeno if using and saute 2-3 minutes. Add garlic and cook for 30 seconds. Add broth and tomatoes and increase heat to high and bring to a boil. Once boiling, reduce heat to low simmer and cook for 15 minutes.
|simmering the broth|
|cilantro (NOT parsley)|
|chicken + chili prep|
|a margarita in the works|
Ladle into bowls and garnish with sliced avocado, shredded cheese, tortilla chips and quesadillas.
*A note about quesadillas-if you make them with flour tortillas they are disgusting. All quesadillas made with flour tortillas should be outlawed because they get soggy and gross and the only thing a flour tortillas should be used for is a gigantic burrito. Period. B makes the best quesadillas and the way he does it is simple-warm up one side of a corn tortilla in a saute pan (no oil required). Flip it over once it starts to get golden brown spots. Add cheese, top with another tortilla and let cook until the cheese is melty. Flip over and cook the other side. When the cheese oozes out it makes the tortilla nice and crunchy and so good and it's currently making me hungry writing this even though it's 10:15 in the morning.
So there you have it! This soup is really simple, it just requires cutting up and getting garnishes ready to go. But with only 15 minutes of cooking time (not counting the beans) it's so so so worth it. The whole time we were eating this, we just kept saying "this is SO DELICIOUS! It should be in a restaurant. It's definitely restaurant worthy."