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Chicken Tortilla Soup

September 25, 2017

Chicken Tortilla Soup

Soup weather is upon us and this is one of our faves! It freezes really well and your family is going to LOVE it!

Chicken Tortilla Soup 

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 large jalapeno pepper, seeded & diced
  • 4 garlic cloves, peeled & minced
  • 6 cups chicken broth
  • 2 x 14.5-ounce cans diced tomatoes with the juice
  • 1 x 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken
  • 1 ½ cups corn kernels
  • 1 tablespoon lime juice
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt (to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon sweet smoked paprika
  • fresh cilantro, chopped
  • diced avocado
  • shredded cheese
  • sour cream
  • crushed tortilla chips
Instructions
  1. In a large soup pot, add olive oil and heat over medium-high.
  2. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften.
  3. Stir intermittently. Add the garlic and sauté for a couple of minutes.
  4. Add the chicken broth, tomatoes with the juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika and bring to a boil.
  5. Allow mixture to boil gently for about 5 to 7 minutes.
  6. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference.
  7. Make any necessary seasoning adjustments.
  8. Ladle soup into bowls, top with tortilla chips, avocado, cheese, cilantro & sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

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