One of my favorite week night meals has to be taco night. And it’s not because the recipe couldn’t be simpler (literally just a crockpot, frontera enchilda sauce and a few chicken breasts ;), but rather because it gets our whole family involved. There is something for everyone. The table is always filled with little hands reaching and grabbing for different toppings, creating their own unique spins. Our plates always look different, but our bellies always full and mouths always smiling.
But probably the best parts about taco night, are the LEFTOVERS. And not just any leftovers. It’s a whole new dish! The chicken, and all the fixings that come along with it, make the best grilled corn and tortilla soup. Almost even better than the tacos themselves.
The base of the soup is made up of onions, garlic, chiles and a mild adobo sauce. Then I add in my homemade chicken stock, grilled corn, smoky black beans, shredded chicken and a ton of fresh lime juice. I let it all simmer, come together, and then top it off with avocado, cilantro and then of course a few homemade tortilla strips. After all, it wouldn’t be tortilla soup without a few salty crunchy strips.
There are so many things I love about this soup, but one of my favorites has to be how hearty and complex the flavors are for such a simple, rustic, dish. The broth is spicy yet tart from the bright lime juice. The beans are creamy and smoky, while the corn is crunchy and sweet. The avocado keeps everything cool and creamy while the chicken has just a kick of heat and spice. All together it’s a bowl that keeps you coming back for more. No one ever gets away with just one bowl, so consider yourself warned that you may need a double batch of this tortilla soup 😉
To help make this eat more like a meal, I serve it all over a bed of cilantro lime rice. I usually have some rice left over from our “taco party”, so I add a little lime and fresh cilantro when I’m reheating it. To serve, I place a generous scoop of the rice at the bottom of each bowl and then ladle in the spicy soup. It’s the perfect “one pot” meal, that everyone in our house LOVES and I can almost guarantee your family will too.
- 1 lb of organic chicken breasts
- 1 package of frontera enchilada sauce
- (or 2 cups of shredded chicken)
- 2-3 tbsp of olive oil
- 1 large white onion, chopped
- 4-6 cloves of garlic, minced
- 1 jalapeno, chopped
- 1 tbsp of adobo sauce
- 1 tsp of cumin
- 4 cups of chicken stock
- 2 ears of corn, grilled and shucked (or 8oz of frozen or canned corn)
- 1 cup of black beans
- 1 avocado
- 2 limes
- handful of cilantro
- 1 tsp of salt
- ½ tsp of fresh black pepper
- 2 tortilla shells
- 2 cups of cooked rice
- in a crockpot set on medium-high heat, place chicken breasts and enchilada sauce. Stir. Cook over medium-high heat for 2-4 hours, or until chicken is cooked through. Shred chicken and set aside. (You can also skip this step and just used shredded chicken from a rotisserie chicken).
- In a dutch oven over medium-low heat, add 2 tbsp of olive oil and minced onion. Cook for 2-3 minutes, or until onions are translucent. Add garlic, adobo sauce and cumin. Stir and cook until fragrant, about 1 minute.
- add chicken stock, beans, grilled corn, shredded chicken, the juice of two limes and salt/pepper. Simmer on low heat for 15 minutes. Taste and adjust seasoning as necessary.
- Meanwhile, prepare tortilla strips
- In a skillet, over medium heat add a tbsp of olive oil. add tortilla shell and cook until golden brown, about 2-3 minutes, flip and cook on other side. Remove from pan and slice shell into thin strips. Repeat with second shell. Set fresh tortilla strips aside
- To serve. In a large bowl, place ½ cup of cooked rice, add two large ladles of soup. Garnish with avocado slices, lime wedges, cilantro, and fresh tortilla strips. Serve and enjoy!