My daughter cooked dinner again tonight. No, it is not the weather for soup (108 degrees is not soup weather!) but oh my goodness this was so good! The flavors just burst forth...it may be summer but I had seconds on soup! It was delicious!
When she first told me the recipe, I was a skeptic. It didn't seem "hard" enough to be good. Instead, it was easy and great! This goes to show that a recipe doesn't have to be complex and labor intensive to have great flavor and make you want seconds on soup...even when it is 108 degrees outside!
First, she brought out the stock and the shredded chicken that she had made yesterday. I believe the key is in the chicken stock that she made. It was flavored specifically for the pupusas and was great as the base for the soup. It would not be the same with a can plain of chicken stock! As crazy as it sounds, the secret flavoring ingredient was the Taco Seasoning no other herbs or spices were used. You could create the same stock by poaching the chicken thighs in a mixture of chicken broth and water and adding 1/2 package of the Taco Seasoning. Depending on how how you like the soup, half of a jalapeno could be seeded, diced and added. She did not use a jalapeno tonight.
Shredded chicken (prepare your own as above or purchase a rotisserie chicken
2 cans chicken stock (or leftover homemade stock)
1 can whole kernel corn, drained
1 can black beans, drained
1 or 2 can Ro*Tel tomatoes with green chilies
1 to 1 1/2 cups shredded chicken
Tortilla chips or homemade strips
Mix all ingredients together except for the tortilla chips. Simmer about 10 minutes.
To serve take a handful of tortilla chips, crush them and place in the bottom of the bowl. Ladle soup over the chips. Garnish with any or all of the listed garnishes.
If you have made tortilla strips, place them on top of the soup with the garnishes.
This recipe is a keeper. I can hardly wait to have it again!