Recipe by Chef Freyka

Among the many soups I’ve prepared over the years, there’s one that is good not to forget, a true classic in the family – my Chicken Tortilla Soup. Well, to be honest, it’s not just a 100% family favorite, but it’s a beloved favorite in my daughter Marcela’s book; anything she loved instantly became a household staple, even if her brother and sister did not really love it, (they did like it though) because, back then, she would enjoy it to the last spoonful and never grow tired of it. Now, as a mother herself, Marcela has her own clever ways of handling her picky eaters, and she’s a bit more relaxed about the whole “clean your plate” philosophy. Times have changed, and we’ve all learned to approach mealtime differently. In my day, leaving the table without finishing your food was unheard of, and tantrums only meant that your uneaten meal would patiently await you until the next scheduled mealtime. Looking back, I do feel a tinge of regret about those moments, but I hope my adult children now understand the place I was coming from.

It’s a different era now, and we’ve evolved in our approach to feeding our families. Missing a meal won’t harm anyone, and Marcela certainly has her unique style, one I’m immensely proud of. Teaching our children to appreciate mealtime at the table extends beyond nutrition; it’s about fostering a positive relationship with food and your family. Remember everything happens at the table.

Now, let’s talk about this delightful soup. Chicken Tortilla Soup was a frequent guest at our family table, often born from the leftovers of another Mexican classic, the Red Mexican Chicken, which can be used in tacos, burritos, quesadillas, or salads – also it was and it is a versatile, freezer-friendly option meal that can be done ahead for the busy families. To embark on this recipe journey, you’ll first need to create the foundation, the ‘Chicken Tinga,’ which I’ll be sharing with you very soon.” But, here is the soup recipe.

Ingredients”

• Oil (as needed)
• 2 cups of corn (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder or paprika
• 1 tsp minced fresh garlic
• 1 finely diced Jalapeno (skip if little kids are at home)
• About 2 cups of the juices from “Chicken Tinga”
• 2 cups chicken broth (you can use water or good-quality bouillon)
• About 1 or 2 cups of chicken leftover from “Chicken Tinga” (or supplement with rotisserie chicken)
• 1 can of black beans (rinsed and drained)
• 1 cup leftover cooked rice or 1/3 cup rice (see notes for using uncooked rice instead)
• Cilantro (roughly chopped) for garnish
• Tortilla chips (you can make your own or use store-bought chips)
• Sour cream

Directions:

1. Preheat a heavy-bottomed pot over high heat and add a bit of oil.
2. Once the oil is heated through, add the corn. Season with salt, cumin, chili powder, or paprika; cook until the corn takes on a slight color.
3. Quickly stir in the garlic and jalapeno until the garlic becomes fragrant.
4. Add the leftover juices from “Chicken Tinga,” the broth (or water), the leftover chicken, the beans, and the rice.
5. When the soup begins to boil, re-season with salt, pepper, and optionally, crushed pepper.
6. Allow the soup to simmer vigorously for at least 5 to 10 minutes. This will soften the rice and slightly thicken the soup.
7. To serve the soup, top it with chips, cilantro, and sour cream.

Chef Notes:

• If you don’t have leftover rice, you can add uncooked rice, but remember to omit adding the chicken and beans until the rice is fully cooked through.
• You have two options for tortilla chips: Make your own by slicing tortillas and quickly deep-frying them in oil at around 400°F. Alternatively, you can toss them in oil and bake at 450°F until they become crunchy.”