Crazy Chicken,Chili, and Tortilla Soup


I think people in Italy live their lives better than we do. It’s an older country, and they’ve learned to celebrate dinner and lunch, whereas we sort of eat as quickly as we can to get through it.
George Clooney

Another recipe that just happened when I was freezer diving several weeks ago when I accidentally pulled out a container of chili thinking it was the last of the chicken tortilla soup. So here I am actually making this happy mistake again on purpose. Since I already had a fresh pot of roasted chicken tortilla soup going I just tossed all 2+1/2 cups of the chili into the bubbling soup. I used individual spices to season the soup with, but feel free to use and chili seasonings that you prefer.

What a great bowl of warmth on a wintry day, add your favorite “taco” toppings of chopped green onions, avocado cilantro, etc…I also add cooked red beans and navy beans, 1 can each.

Yes it is a very lengthy list if ingredients…

1 rib celery, diced
1 green or other colored pepper, diced
1 large carrot, diced
1/2 large onion, diced
2 cloves minced garlic
3 tablespoon olive oil

Sauté the ingredients above and toss in all of the “chili seasonings” that I have listed below or you can buy prepackaged seasonings like Wick Fowlers or any favorite of yours.

Add 3 small containers of Knorr chicken stock and 10 cups of water, you might need the 4Th. container if you soup gets too thick.
2 cups spicy V-8.

Add in the following:

1 big roasted chicken, meat picked for the soup diced or shredded
1 can Kuners southwestern corn and peppers, drained
2- 14 ounce cans fire roasted tomatoes or 1-28 ounce can
2 small cans Hatch diced chili peppers

1 can mild hatch chilies with tomatoes
2 cans chipotle white corn (you can use frozen corn products as well)
* optional At least two cups of your favorite chili with beans

Spices that I used:
2 tablespoons chili powder
1 tablespoon chili seasoning (Mexican seasonings packet) King Soopers
1/2-1 teaspoon smoked paprika
2 tablespoon Hungarian paprika
1 teaspoon each black and white pepper
2 teaspoons cumin
1 teaspoon ground coriander

Bring the soup to a good bubble and stir, lower heat to low and simmer the soup for at least an hour, stirring often. I like to simmer for at least 2 hours…In the mean time prepare tortilla strips (you can use store-bought). Slice two stacks each at least 4 high, corn tortillas that you have brushed with a little olive oil, slice into strips, separate and lay out on a lightly oiled large sheet pan and bake at 375 degrees until crispy…toss into soup.  Add garnishes of green or red onions, minced peppers, cilantro, avocado or whatever you prefer.