A while back, my acquaintance Howard and I were chatting about food — my favorite topic — and one of his favorite topics, too. He has a treasure trove of low-carb, healthful recipes, and he mentioned his peanut butter cookies, stuffed peppers, braised sweet-and-sour cabbage with bratwurst, and Mexican chicken soup.
Of course, I wanted those recipes, and he was kind enough to send them along. I’ve tried them all, and my favorites are the Mexican chicken soup and the cookies; the cookies will be another column. Howard created this soup recipe, and it is not only delicious but remarkably quick and easy too. It took just a few minutes to prepare. It’s also versatile and leaves plenty of room for improvisation. You could use another cheese, such as sharp cheddar, and I imagine just about any Latin American bean would work.
Mexican Chicken Soup
1½ lbs. boneless chicken
1 15.5-ounce jar chunky salsa
1 15-ounce can crushed tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can chicken broth
8 ounces pepper jack cheese, shredded
Place the chicken in a crockpot. Pour the remaining ingredients over the top. Cook on high for three to four hours or on low for six to seven. Remove the chicken, shred it, and return it to the soup. Leftover soup can be frozen for up to three months.
I don’t know why, in all my years of cooking, it never occurred to me to include cheese in soup to add a layer of creamy richness. When the soup was finished cooking, a quick whirr with my immersion blender made it slightly thicker. I don’t eat much chicken, so I left it out and doubled the black beans. My magic German vegetable broth powder, Klare Brühe, took the place of the chicken broth. If you aren’t opposed to using MSG, a pinch would add savory depth.
I topped each bowl with diced avocado, crushed corn chips, and chopped green onions. Sour cream, cilantro, and olives would dress it up even more. Those finishing touches make this humble soup festive enough to serve to guests.
I can’t recall making a soup this quick, easy, and delicious, except perhaps my three-ingredient tomato soup. Usually, quick and easy recipes fall short in the flavor department. This soup is a perfect example of my cooking philosophy: preparing a delicious meal doesn’t need to be complicated, time-consuming, or leave behind a sink full of pots and pans. This recipe is definitely going in my “SOS” recipe box — my collection of ideas for times when I don’t feel like thinking about food, let alone cooking it. Thank you for sharing this wonderful recipe with us, Howard!