12 March 2024

Chicken and White Bean Tostito Soup


It's been a while ! It's not like we haven't been eating good food, but many times we're eating just what you find in the recipe archives (see Labels in the sidebar), as who doesn't tend to head for old favorites time after time ? 

This past week, I got a yen for a 'Tex Mex soup' - that Tostito cracker soup that you sometimes find on the menu at your local burrito or taco shop. I've been sicker than a dog and not feeling like doing a restaurant visit, so I patched a recipe together using on-line recipes as a basis to start from. 

 Here's what came off the stove and cutting boards - a worthy soup that was enough for dinner and lunch the next day. I cheated and bought a prepped guacamole to garnish the soup bowl, but made my own Salsa Fresca. And who can resist a cool dollop of sour cream to cool off the palate ? 

Here's my compilation recipe.

Tex Mex Chicken and White Bean Tostito Soup

Serves 4


1 large poblano pepper, seeded and diced - medium dice

1/2 large yellow onion, medium dice

2 tbsp. olive oil

4 pieces chicken, bone in, skin on - 2 legs, 2 thighs - skin peeled from three pieces (leave the skin on one piece and discard the other skins)

1 generous cup salsa verde - your favorite brand

5 c. strong chicken broth

1- 15 oz. can white beans, drained and rinsed (I used cannellini beans)

1/4 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. chili powder

1/2 lime, juiced

1 handful fresh cilantro leaves and stems, washed and chopped

Garnishes - salsa fresca, guacamole, sour cream, crumpled Tostito chips

Making the Dish:

1. Heat olive oil in a deep soup pot - add the prepped poblano pepper and onions and sweat to a semi soft glistening mass.

2. Make a space on the bottom of the pan and add the pieces of chicken. Let brown a bit and release their juices.

3. Add the salsa verde and dry spices and toss to coat the chicken and the pepper onion mix. 

4. Add the hot chicken broth and beans. Bring to a bubble and lower heat to simmer for about 30 minutes or until the chicken is fully cooked. 

5. Remove the chicken to a plate and cool until you can handle it to get all the meat of the bones. Chop the chicken into bite sized pieces, but discard the bones and chicken skin. Return the meat to the soup, stirring in. Cover and turn off the heat under the soup.

6. Add the lime juice and cilantro and let the flavors meld for about ten minutes while you prep the garnishes. Correct seasonings.

7. Serve hot soup with dollops of the garnishes.

Salsa Fresca


2 or 3 vine ripened tomatoes, chopped to small dice

1 jalapeno pepper, semi-seeded and minced - judge your spice tolerance

1/3 medium purple onion, chopped to small dice

1 large handful fresh cilantro leaves, finely chopped

1 tbsp. fresh lime juice

Combine all the prepped ingredients in a small bowl, toss and let the ingredients macerate for a while in the fridge before serving.

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