I’m not exactly sure if this qualifies as tortilla soup (hence “Mavricky”) but I have no idea what else to call it since I made it up.  I for sure know that it is tasty, savory, spicy, and delicious, but that seemed like a rather lengthy name!  This soup was inspired by my attempt to re-create an intensely flavorful soup I had at a little cantina in the Texas Hill Country called El Chaparral mmmm….*drool…  Oh hi!  Yes, where were we?  Oh right, El Chaparral.  Seriously folks, if you are from that area, in that area, any where within driving distance from that area, EAT THERE.  While it might not change your life, it will definitely satisfy your appetite for delicious Tex-Mex!

Moving right along…this restaurant serves an amazing little soup with each meal: brothy, bacony, beany, cilantroy, spicy, yummy.  Now, I realize that sometimes I eat bacon inadvertently such as in soups flavored with the terrific stuff but when I make it I use turkey bacon which still provides the same smoky flavor necessary.  My version of the soup is usually not the same twice since I don’t have a recipe and just guess from the last time.  And it also depends on what I have on hand in the cupboard.  So this is how it got made this time:

Start by adding these to a crock-pot (I think mine is 6 quart). I also used 16-oz Chicken Broth and I recommend 1 can Cream of Chicken; 2 cans Corn; 2 cans Jalapeno Ranch Beans; 1 can Ro*Tel tomato & green chili mix; 1 16-oz can petite diced tomatos. Stir together and let heat up.

Stir all together and turn on heat; I did this in the morning and set it for 10hours or low.

Next, heat some butter. I use Smart Balance spread--better for you and works just fine. You could also use light Olive Oil.

Toss in the onions that you've chopped. Add to that minced garlic, salt, pepper, and crushed red pepper flakes.

Sautee them until a ridiculously delicious-looking golden brown. Are you drooling yet?

Ingredients for the second half of prep

Chop turkey bacon into small bits and sautee with onions and garlic. Try to keep from drooling in the pan.

After turkey bacon is crisped nicely, add to crock pot. Then braise boneless, skinless chicken thighs (I used six but should've used double; I wanted more chicken in the soup than I got in the end). Don't fully cook the chicken in the pan; it will cook in the crock-pot. Just brown the outside during this step. When browned nicely on both sides, add to crock-pot, deglaze the pan with some chicken broth or water, put lid on pot and go about your day relishing the thought that at the end of the day, your home will be full of savory scents and you will have a marvolous meal ready to enjoy!

As an extra little treat, I fried up some tortillas to make my own chips to crumble into the soup. Homemade tortilla chips have a little more body than store-bought ones. And, well, I was just in the mood to be extra culinarrific.

I fried these in Smart Balance oil. Done-ness is really your preference if you like extra crispy leave them in until just golden, if you like a little more chewy leave them a little more pale. Turn with tongs midway and let cool/drain on double papertowel on plate. Oh, I added some freshly ground sea salt to the oil for some flavor.

¡ Buen Provecho !

Mav’s Mavricky Tortilla Soup:

1 can Cream of Chicken Soup
1 160z box Chicken Broth
2 cans Jalapeno Ranch-Style Beans (drained)
2 cans Corn (drained)
2 cans Ro*Tel diced Tomato & Green Chili (not drained)
1 lg can Petite Diced Tomato (not drained)
Fresh Cilantro (rinsed and snipped into soup–use according to your tastes)
12 Boneless, Skinless Chicken thighs
1/2 Yellow Onion, finely chopped
1 tsp Minced Garlic
1/2 pkg Turkey Bacon, finely chopped
10-15 Corn Tortillas, cut into wedges (pizza cutter works delightfully)
Oil (I used Smart Balance)
Salt, freshly ground black pepper, crushed red pepper flakes, ground cumin–use according to your tastes

Add canned ingredients to crock-pot and turn on heat to 10 hours or low heat.  Sautee onion, garlic, salt and spices.  Add chopped turkey bacon and sautee until just crisp; add to crock-pot.  Braise chicken until golden brown on each side; add to crock-pot.  Stir all ingredients in crock-pot making sure chicken is submerged, put lid on, and go about your day (I put this together in about 45 min, including a walk to the market for cilantro and canned tomatoes, and left for work).  Tortilla chips make a lovely addition; you can also purchase pre-made tortilla strips if you so desire.  This could be served with a dollop of sour cream or a sprinkle of grated cheese.  I was also thinking this could be quite tastey with a nice square of warm corn bread…mmmmmm….  Whatever you do, be creative, use your creativity and ENJOY!  This makes a huge vat so be sure to invite family & friends, or bring some to a friend who could use some culinary love