We love smoked meats and we make a lot of smoked chicken because it is quick, relatively inexpensive, and we can make several meals out of the meat as well as make stock from the bones and whatnots. As a result of eating a decent bit of smoked chicken we are always thinking of new ways to use it.
As we contemplated how we were going to use our smoked chicken meat this week, the hubs came up with the idea of using it in some tortilla soup, then he promptly named it Chicken Smoke-a-Tilla Soup! How could I resist?
Chicken Smoke-a-Tilla Soup.
8 C chicken broth (I used half smoked and half regular)
8-12 oz smoked chicken pieces
2 – 15 oz cans diced tomatoes
1 medium red onion, diced
3 cloves garlic, finely sliced
1-2 T cumin
1-2 T chili powder
1 T Mexican oregano
1/4 t cayenne
1 t kosher salt (if you have any jalapeno salt I recommend that!)
1 t fresh cracked black pepper
10 oz frozen or fresh sweet corn
1 large red pepper, diced
1/4 cilantro, finely chopped
Topping ideas: sour cream, cheese, avocado, tortilla chip strips
Simmer broth, tomatoes, onions, garlic, and spices in a stock pot over medium to medium-high heat for about 30 minutes, or until the onions are fairly soft. You can cover the pot to speed this along, just be sure to adjust the heat down so you don’t boil over.
Once the onions are as soft as you are going to want them reduce heat to low and add corn, red pepper, cilantro and chicken.
Top with your favorite yummy toppings.