Sneaky-Veggie Shredded Chicken Tortilla Soup
This is a big batch, so get out a 12-quart stockpot or split it between two pots. Sweet potato purée adds body to the tomato broth, and a small portion of the beans and corn gets blended in to thicken it further. The cauliflower softens as it cooks; it may still leave small pieces in the soup. Use chicken and broth you have already made, then set out the chips and toppings when it is ready.
Make-ahead recipes: HKT Instant Pot Chicken and Broth — https://www.homegrownkitchentable.com/all-recipes/instant-pot-chicken-and-broth
Homemade pantry option: HKT Homemade Chicken Bouillon Powder — https://www.homegrownkitchentable.com/all-recipes/homemade-chicken-bouillon-powder
Ingredients
1 can (15 ounces) 100% pure sweet potato purée or plain pumpkin purée, not pie filling; or 15 ounces smoothly mashed cooked sweet potato
1 bag (12 ounces) frozen riced cauliflower, thawed and squeezed dry
2 tablespoons olive oil
2 medium yellow onions, finely diced
2 jalapeño peppers, finely diced; remove seeds and membranes for less heat
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
8 cups prepared chicken broth: HKT Instant Pot Chicken and Broth, low-sodium chicken broth, or 8 tablespoons HKT Homemade Chicken Bouillon Powder mixed with 8 cups water
2 cans (14.5 ounces each) fire-roasted diced tomatoes, with their juices
1 can (15 ounces) tomato sauce
3 cans (15 ounces each) black beans, rinsed and drained; reserve ½ cup for blending
2 bags (12 ounces each) frozen sweet corn kernels; reserve ½ cup for blending
5–6 cups fully cooked shredded chicken
Juice of 2 large limes
Up to 1½ teaspoons salt, added only as needed after tasting; homemade bouillon already contains salt
1 teaspoon ground black pepper
Tortilla chips or strips, shredded cheese, diced avocado, and sour cream, for serving (optional)
Instructions
Use a 12-quart stockpot with plenty of room for stirring, or divide every ingredient evenly between two smaller pots. Put the thawed cauliflower in a clean kitchen towel and squeeze out as much water as you can. Set aside ½ cup each of the measured beans and corn for blending; the rest goes into the soup later.
Heat the olive oil over medium heat. Add the onions and jalapeños and cook for about 5–7 minutes, until softened. Stir in the fresh garlic and cook for about 30–60 seconds. Add the chili powder, cumin, garlic powder, oregano, smoked paprika, and black pepper. Stir for 30 seconds without letting the spices burn. Hold the additional salt until the end.
Pour in the 8 cups of prepared broth. Add the diced tomatoes with their juices, tomato sauce, and sweet potato or pumpkin purée. Whisk until the purée is evenly mixed into the broth. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes.
Ladle about 2 cups of the broth into a separate tall, heatproof container with the reserved ½ cup beans and ½ cup corn. Take the container away from the stove and blend with an immersion blender, keeping the blade submerged to limit splashes. Pour the smooth mixture back into the soup. If using a countertop blender, let the mixture cool to the temperature allowed by its manufacturer; use only a container approved for warm liquids, blend in small batches with room for expansion, and vent the lid as directed. Never seal hot soup in a personal blender cup. If cooking in two pots, divide the blended mixture evenly between them.
Add the remaining black beans, remaining corn, cooked shredded chicken, and squeezed cauliflower. Bring back to a gentle simmer and cook for about 10 minutes, or until the cauliflower is tender and the chicken reaches 165°F throughout. Stir regularly so the thick soup does not catch on the bottom. The cauliflower will soften into small pieces; it does not dissolve completely.
Turn off the heat and stir in the lime juice. Taste before adding any of the optional salt, especially if you used homemade bouillon. Add a little at a time, up to the listed 1½ teaspoons, only if needed. Serve with the optional chips and toppings.
Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the room is above 90°F. Use within 3–4 days, counting from when any leftover chicken was originally cooked; making soup does not restart its storage time. Freeze portions without toppings for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F throughout, bringing the soup to a rolling boil and stirring to heat evenly.