So Rachael Ray has this term she uses: “stoup.” It’s a soup that’s thick enough to be a stew. I like that. Broth-y soups are great, but honestly, if the soup is my entire meal (which it often is) then I want it to have some body, have that “stick to your ribs” kinda feeling. Yeah, so this recipe – at least the way I make it – is a “stoup.” And I love it.
– 1 lb (or so) cooked chicken breast, shredded or chopped
– 1 15oz can crushed tomatoes
– 1 10oz can enchilada sauce (I know, I know, I always make my own mole for real enchiladas. But this is a soup. And I’m getting lazy.)
– 1 large onion, chopped
– 1 large green bell pepper, chopped
– 2 cloves garlic, minced (or go with more if they’re little or you just like a lot of garlicky goodness. I think I ended up using 4)
– 1 10oz bag frozen corn (use canned kernels if you like, just drain them first)
– 1 14.5 oz black beans, drained and rinsed
– 7-8 corn tortillas, or a few handfuls of tortilla chips
– 1 4oz can tomato paste
– 1 14.5oz can chicken stock (unsalted/low sodium if you can get it)
– 2ish cups water
– chili powder, cumin, oregano, salt, black pepper (about 1 teaspoon of each except for the black pepper. I eyeball it, and go with just a few grinds of black pepper from my pepper mill… maybe about 1/4 teaspoon ish)
– red pepper flake/chipotle powder/cayenne pepper (optional, and to taste. I used all three because… well, I’m me.)
– 1 bay leaf (totally optional)
Everything in the pot, except for the tortillas. Stir well and cover. Cook in your slow cooker on Low for 6 to 8 hours or High for 3 to 4.
About a half hour/45 minutes before serving, crumble/tear your tortillas or chips into the mixture. It’s okay if it’s chunky, the tortillas will dissolve beautifully and thicken your soup up perfectly.
At time of service, stir well, and dole out into your favorite bowl. Top with sour cream, fresh chive, fresh avocado, and/or shredded cheese.
I love this soup. It’s hearty and rich and tasty, and this batch fed me for an entire week. Enjoy!