Tortilla Soup
Tortilla Soup is a hearty meal that will keep you warm this winter. Top it with your favorite tortilla chips and taco toppings for a bowl of soup you’ll really crave!
Servings 8
Ingredients
- 1 can whole peeled tomatoes 15 ounces, blended until smooth
- 1 can red enchilada sauce 10 ounces
- 1 medium onion chopped
- 1 can chopped green chiles 4 ounces
- 2 cloves garlic minced
- 2 cups water
- 1 can chicken broth 14.5 ounces
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- red pepper flakes to taste
- hot sauce to taste
- 10 ounces frozen corn
- 1 can black beans 15 ounces, drained and rinsed
- 2 russet potatoes peeled and cubed
- 1 rotisserie chicken de-boned and shredded
Optional Ingredients for Toppings
Instructions
- Blend tomatoes in a blender or food processor until smooth.
- Pour tomatoes, enchilada sauce, onion, green chiles, and garlic into a large pot. Add water and chicken broth and season with cumin, chili powder, salt, pepper, pepper flakes, hot sauce and bay leaf. Stir in corn.
- Cover and cook on medium/low heat for about an hour, stirring occasionally.
- Add potatoes and black beans to the pot along with the shredded chicken.
- Continue cooking for another hour.
- Top with cheese, sour cream and tortilla chips or serve with a crusty baguette!
Notes
If you are not a fan of spicy foods, leave out the hot sauce and red pepper flakes.
Adapted from allrecipes.