Tex-Mex shredded chicken tortilla soup

This recipe makes about six (6) portions

Prep time: 15-20 minutes. Cook time: 30-45 minutes

Description

Make it as soup or to go with rice or serve over tortilla chips because this Tex-Mex shredded chicken is as flexible as it is delicious. Dairy free and gluten free by default, this dish can meet a variety of dietary needs. Using chicken from a batch preparation shortens prep time; if you don’t have any handy, substitute in shredded rotisserie chicken, or another pre-cooked chicken (options linked in the ingredients!)

Tips and substitutions to know in advance

• This recipe has no dairy other than the toppings but be sure to check the ingredients in your bouillon if you avoid dairy in your cooking
• Double the beans, omit the chicken for a meat-free version
• Omit the beans for a gentler-on-your-stomach option

Ingredients

• 3c shredded chicken like this one
  For a low prep option if you don’t have any chicken handy, consider a frozen, pre-cooked option like this one
• 2 bell peppers
• 1 onion
  Frozen already cut just the peppers and onions can be a great option, use one 16oz bag or 4 cups from a larger bag If using a frozen chicken and veggie combo option like this one, consider still adding half a bag of frozen peppers & onions
• 1 ½ c or one can black or pinto beans (drained, rinsed if preferred)
• 1c frozen or canned corn
  2x the beans & corn and omit the chicken if making meat-free
• ½ can diced tomatoes (optional)
• 6c broth (1 c for rice bowl preparation)
• 1 tsp chicken or vegetable bouillon powder or paste or one bouillon cube
• 2 Tbsp or ½ can tomato paste (optional) (1 tsp for rice bowl preparation)
• 2 Tbsp garlic powder or 4 cloves minced garlic
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp cooking oil

Or make it as rice bowls with 1c broth and 1 tsp tomato paste, then follow rice bowl process below

Toppings:

• crushed tortilla chips
• shredded cheese
• sour cream
• lime juice
• hot sauce

Process

Soup:

1. Chop peppers and onions
2. Add oil to large cooking pot, add peppers & onions over medium heat
3. After 10 minutes for fresh or 15 minutes for frozen, add garlic, cumin, smoked paprika, salt and pepper and stir to combine
   For slow cooker preparation, move seasoned peppers and onions to the slow cooker now
4. Add beans, corn, diced tomatoes, broth, bouillon, and tomato paste (if using) If your shredded chicken is frozen, add it now
5. Bring to a simmer over medium or medium high heat
6. Simmer 30 minutes, turn to low until ready to serve
7. Add shredded chicken, either to the whole dish or individually to each bowl to customize each serving
8. Serve, add toppings like tortilla chips, and enjoy!

Rice bowls:
If cooking rice, begin that first. If using previously cooked rice, reheat at step 7

1. Chop peppers and onions
2. Add oil to a cooking pot, add peppers & onions over medium heat
3. After 10 minutes for fresh or 15 minutes for frozen, add garlic, cumin, smoked paprika, salt and pepper
4. Add beans, corn, diced tomatoes (if using), broth, bouillon, and tomato paste (if using) If your shredded chicken is frozen, add it now
5. Bring to a bubble over medium heat
6. Cook about 10 minutes or until frozen chicken is thawed and heated through If adding non-frozen chicken to the whole dish, add after about 5 minutes
7. Reheat rice and chicken if adding to individual servings
8. Serve, add toppings like tortilla chips, and enjoy!

As nachos:

1. Chop peppers and onions
2. Add oil to a cooking pot, add peppers & onions over medium heat
3. After 10 minutes for fresh or 15 minutes for frozen, add garlic, cumin, smoked paprika, salt and pepper
4. Add beans, corn, diced tomatoes, broth, bouillon, and tomato paste (if using) If your shredded chicken is frozen, add it now
5. Bring to a bubble over medium heat
6. Cook about 10 minutes or until frozen chicken is thawed and heated through If adding non-frozen chicken to the whole dish, add after about 5 minutes
7. Reheat chicken if adding to individual servings
8. Serve over tortilla chips, add toppings if you like, and enjoy!

Notes for storage and reworking later

• Changing up the toppings is a great way to get a different flavor with the same dish
• Freeze in 2 cup servings for soup or 1 cup servings as non-soup