This week has been all about soup at our house and what better way to celebrate Fall with some Mexican Tortilla Soup?
Mexican Tortilla Soup
2 tsp. olive oil
1 large white onion, diced (approx. 1 cup)
2 large jalapeño peppers, seeded and diced
2 garlic cloves, minced
2 cups shredded cooked boneless, skinless chicken breast
1 cup black beans, rinsed and drained
1 can (14.5 oz) diced, fire-roasted tomatoes, undrained
1/2 cup frozen roasted whole kernel corn (Trader Joe’s)
2 TB tomato paste
4 cups chicken broth
2 tsp. ground cumin
1 tsp. chili powder
1 1/2 tsp. salt
OPT. 2 TB lime juice
Garnishes—sliced avocado, coarsely chopped cilantro, tortilla strips
Pour oil into a large saucepan. Add onion, jalapenio’s, and garlic and sauté’ for 3-4 minutes on medium heat.
Add chicken, black beans, tomatoes, corn, tomato paste. Stir in the chicken broth, cumin, chili powder, and salt. Simmer for 5 or 6 minutes. If desired add lime juice just before serving.