I grew up in Southern California and loved that spicy Mexican food. If you want amazing Mexican cuisine in a decidedly funky setting, you hop on over to El Indio on Washington Street in San Diego.
Now, the last time I was there a few years ago it had definitely been upgraded. When I used to hang there on a regular basis, it was the proverbial walk-up window, hole-in-the-wall. I don’t remember having any of their spicy chicken tortilla soup that time, but it could have happened.
The food simply cannot be beat.
Unfortunately, this recipe is not from there, OK?! Sorry, but I don’t have the inside dope on El Indio’s recipes. Still, this recipe does kick some serious clogged sinus. Check it out.
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INGREDIENTS
1 T olive oil
1/4 cup chopped onions
1-2 clove minced garlic
1/2 tsp red pepper flakes (A little more if you really like it spicy! A little less if you don’t.) (optional)
3 cups chicken stock
1 can (15 ounce) black beans, rinsed and drained
1 small can (8 ounce) corn, drained
1 can (10 3/4 ounce) Campbell’s Fiesta nacho cheese soup, undiluted (all right, this is like cheating I know, but it’s easy)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp basil
1 T cilantro, to taste
2-3 boneless skinless chicken breast halves
4 corn tortillas
DIRECTIONS
- In a large stockpot, heat olive oil.
- Cook onion and garlic for a few minutes until translucent (don’t burn the garlic!).
- Add soup, mix together until smooth.
- Add chicken stock, red pepper flakes, beans, corn, and spices.
- Stir to mix.
- In a skillet cook chicken breasts until done, then dice into 1/2 inch chunks.
- Add chicken to soup and cook for 20-30 minutes.
- Cut tortillas into strips or triangles, place on a baking pan or jelly roll pan and bake at 350 F until crisp (about 10 minutes, but keep an eye on them so they don’t burn).
- Remove from oven.
- Serve soup garnished with tortilla strips.
Prep: 30 min
Cook: 50 min