Historically, the tortillas are cut into strips and then fried. In this version, the finished soup is instead topped with an optional handful of whole grain tortilla chips, to mimic that traditional crunch and starchiness. The corn and pinto beans are an American Southwest twist we added, and the additional calories and fiber from these ingredients make this dish more of an entrée, rather than an appetizer.
Stove-Top Directions:
Heat oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook until onion softens and browns. Stir in the tomatoes, garlic, chipotle chile, and tomato paste, and cook until fragrant.
Add the broth, water pinto beans, corn, cilantro, salt, and pepper to the pot, and nestle the chicken into the liquid. Bring soup to a boil, then reduce heat to low and cook, covered, until chicken reaches 165 °F when tested with a meat thermometer (approximately 45-60 minutes).
Slow Cooker Directions:
(Nutrition analysis does not include optional garnishes)
An Oldways recipe, courtesy of Kelly Toups
Leo says: The tomatoes, peppers, and onions should be blended with the chicken broth to make it thick and flavorful. Also, deseeded Chile guajillo or pasilla should be added in the first step to give this soup its distinctive flavor. The corn and beans are not traditional, so while they do add nutrition, any Mexican will not trust this recipe. As a Mexican myself, I would accompany this soup with quesadillas with refried beans to make this meal complete.
Also, for garnish, I would use either queso fresco or queso panela, though cubed mozzarella could work in a pinch.
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