Tortilla Soup

This time of year I make a big pot of tortilla soup every couple of weeks and freeze whatever is leftover. Reheated soup is delicious!

Tortilla Soup

1 large onion, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin
1 quart chicken broth (or vegetable broth)
1 28 ounce can fire-roasted diced tomatoes
4 cups chopped chicken, optional
1 10 ounce package frozen sweet corn
2 4 ounce diced green chile peppers
1 15.5 ounce can black beans
3 tablespoons butter or olive oil

In a large pot (such as a 5 quart Dutch oven) saute in butter or olive oil the onion, garlic, and cumin for about 5 minutes or until tender. Add broth, undrained tomatoes, chicken corn, beans, and undrained chile peppers. Bring to a boil, then reduce heat and simmer. Add salt and pepper to taste. Top with garnish such as sour cream, chopped cilantro and shredded Monterey Jack cheese. Pass the hot sauce for the bold. Serve with tortilla chips.

Comments

[Jennifer]

Thank you so much! This is exactly what I've been looking for - our market's version is quite pricey but it's all I want to eat right now.

[Kathy]

You're welcome! I love this soup, too, and it's so easy to personalize to your own taste and style. We've been eating it lately with grilled cheese or cheesy garlic bread. Just what we need for winter, eh?