Chicken Tortilla Soup

Soup season is here!  I make this soup a lot around this time of year.  It is super easy and is especially tasty when served with lots of toppings. 

This soup makes frequent appearances at soup and Scrabble night.  Some friends and I like to get together, especially during the winter months, and eat soup and nerd out playing Scrabble.  Even nerdier?  I own the deluxe edition of Scrabble; the game board swivels on wheels and has convenient recessed game spaces.  Try not to be jealous. 

Tip for Soup:  When making soup, make it the night before and let it sit so the flavors can blend.  It always tastes better the next day.

TORTILLA CHICKEN SOUP

• olive oil
• 2-3 cloves of garlic
• 1 medium onion, chopped
• 1 can chicken broth (14 ounces)
• 1 cup water
• 1 can diced tomatoes (14.5 ounces)
• 1 can green enchilada sauce (19 ounces)
• 1 can pinto beans, drained and rinsed (15 ounces)
• 1 can corn, drained (15 ounces)
• 1 can diced green chilies (7 ounces)
• 1 1/2 teaspoons chili powder (use only 1 teaspoon for less spice)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons pepper
• 3 chicken breasts, cooked and shredded (or the meat from 1 rotisserie chicken)
• cilantro, chopped

GARNISH:

• sour cream
• cilantro
• avocado
• shredded cheese
• chopped tomatoes
• tortilla chips

Heat olive oil in a large pot.

Cook garlic and onions on medium heat.

Add chicken broth and water.

Add tomatoes, enchilada sauce, pinto beans, corn, and green chilies and stir well. 


Add spices and stir well.


Add chicken and cilantro.


Bring to a boil and cook for about 20 minutes or until beans are cooked. 


Source:  Megan Porter