Chicken Tortilla Soup
When topped with a dollop of sour cream, a sprinkle of cheese, and a few crushed corn chips, this slightly spicy soup is the perfect supper on a cool fall day!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
- 1 Large Onion chopped
- 2 tsp. Garlic minced
- 3 T. Oil
- 2 tsp. Chili Powder
- 1 tsp. Oregano
- 2 tsp. Cumin
- 1 10.5 oz can condensed Cream of Chicken Soup
- 1 14.5 oz can Chicken broth
- 2 c. Cooked Chicken cubed or shredded
- 1 15.25 oz can Corn, drained
- 2 14.5 oz cans Diced Tomatoes
- 1 4 oz can Green Chiles
- 2 15 oz cans Black Beans
- 4 c. Half & Half
In large pot or Dutch oven, heat oil over medium heat. Saute onion and garlic until onion is crisp-tender, about 3 minutes.
Add chili powder, oregano, and cumin. Saute another 3 minutes.
Add rest of ingredients except half & half. Simmer 15 minutes.
Add half & half and heat to low simmer. Do not let it boil.
Serve!
--Great mix-ins include: Corn chips (both Fritos style or regular tortilla chips), green onions, sour cream or creme fraiche, sharp cheddar or other favorite cheese.
--Instead of the onion and canned tomatoes, use your favorite fresh salsa.
--For extra zing, choose fire roasted tomatoes.
--For extra heat, sub hot green chiles or add an extra can.