This hearty soup is packed to the rim with harvest vegetables from the farmers market. It's so laden with goodies you might be tempted to call it a stew – and no one will disagree. Don't let the lengthy list of ingredients intimidate you; this soup is easily prepared in less than an hour.
Harvest Chicken Tortilla Soup
This soup is meant to be thick. If you like, add more chicken stock for a soupier consistency.
Serves 4 to 6
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 narrow medium zucchini, diced
- 1 medium poblano pepper, stemmed and seeded, thinly sliced
- 1 medium sweet red pepper, stemmed and seeded, finely diced
- 1 jalapeno pepper, stemmed and seeded, finely chopped
- 4 cups chicken stock
- 1 (28-ounce) can Italian plum tomatoes, with juice
- 1/4 cup tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon cloves
- 3/4 pound shredded cooked chicken
- 1 cup fresh corn kernels
- 1 cup cooked black beans
- 1/4 cup cilantro leaves, chopped
- Tortilla chips, broken into pieces
- Heat the oil in a soup pot over medium heat. Add the onion and garlic; sauté until softened and fragrant, about 2 minutes. Add the peppers and zucchini; sauté until brightened in color and beginning to soften, 1 to 2 minutes. Add the chicken stock, plum tomatoes, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, then reduce the heat and simmer, partially covered, until the vegetables are tender, about 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.
- Stir in the chicken, corn, and beans. Partially cover and simmer over medium-low heat until thoroughly heated through, about 10 minutes. Stir in the cilantro and taste for seasoning. Ladle into bowls and serve garnished with tortilla chips.