By Chef Andy Mueller

Owner, Galley 57

With soup season at its peak, there are few dishes that bring comfort from the cold better than a piping hot bowl of soup. Add a Southwestern twist to it, give it a great texture with cheese, chicken, beans and corn, and you’ve got a mighty weapon to battle Jack Frost with.

There are as many versions of tortilla soup as there are tortillas, and they all have different twists and turns. Some are broth based, some tomato based, but mine is one that puts a little Sconnie in the flavor pool with the addition of cheese sauce. This may not be traditional, but if it’s good without cheese, it’s even better with.

The only thing more impressive than the flavor of this soup is how easy it is to put together. It’s a one-pot wonder that isn’t “cheffy” at all, and in under 30 minutes, you have a comfort flavor bomb that’s a definite crowd pleaser.

Leftover rotisserie or baked chicken is perfect for this recipe, but feel free to use leftover pork roast and give it your own twist. Make sure to cook this soup over medium to medium low heat, as the viscosity is thicker because of the cheese sauce and can burn if the heat is too high.

You can adjust the spiciness of the soup by backing off on the hot sauce, or you can go nuclear by adding as much as you can handle.

Enjoy this recipe for chicken tortilla soup and let the flavors explode.

Chicken Tortilla Soup

In a medium sized soup pot over medium low heat, add:

• 3 cups chicken stock
• 2 – 10 oz. cans red enchilada sauce
• 1 – 15 oz. can black beans, drained and rinsed
• 1 – 15 oz. can sweet corn kernels, drained
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon taco seasoning

Bring to a simmer, continue to cook, stirring often for about ten minutes. In a skillet over medium heat, add 1 tablespoon canola oil. Cut 2 corn tortillas into very thin strips and fry until golden and crisp. Drain and season with salt. Set aside for garnish.

Add to the soup:

• 2 cups diced cooked chicken
• 1 – 16 oz. jar mild or medium cheese sauce/dip
• 6 – 60 dashes hot sauce – I prefer Texas Pete’s

Bring to a simmer. Ladle into bowls, spoon fresh salsa or pico di gallo on top of soup, top with tortilla strips and garnish with fresh cilantro.

Enjoy!