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CHICKEN TORTILLA SOUP!

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 1 onion, roughly chopped
  • 3-4 cloves garlic, roughly chopped
  • 1 jalapeno, roughly chopped, stem/seeds removed
  • salt and pepper to taste
  • 1/4 tsp dried oregano
  • 1/4-1/2 tsp cumin powder
  • 1/2 tsp ground chipotle pepper I substituted 1/4 tsp cayenne instead
  • 1 14oz can fire-roasted tomatoes and green chilis can substitute Rotel instead
  • 3 cups chicken stock (broth)
  • 3/4 cup black beans
  • 3/4 cup frozen corn
  • 1 cup rotisserie chicken, shredded
  • 1-2 cubes chicken bouillion cubes optional...I added these for extra flavor
TOPPINGS
  • shredded colby/jack cheese
  • quartered limes
  • chopped avocado
  • cilantro, roughly chopped
  • green onions, sliced
  • 2 corn tortillas, cut into strips

Method
 

  1. Heat a large pot over medium high heat, adding olive oil, onion, garlic, and jalapeno. Saute until onion is translucent and jalapeno softens. Season with salt, pepper, oregano, cumin, and chopotle (cayenne). Stir and cook for another 1-2 minutes until spices toast.
  2. Add in tomatoes and the chicken stock, bringing mixture to a boil. Reduce and simmer for 30 minutes
  3. Using an immersion blender, blend the soup ingredients until smooth (I skipped this part, as I like chunky soup). Taste and adjust salt and pepper to taste. Add in beans, corn, and shredded chicken. Simmer to warm for an additional few minutes
  4. Divide the soup into four bowls and top with favorite toppings and tortilla strips. Add lime juice, if desired. Serve immediately.....ENJOY!