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Delicious Chicken Tortilla Soup- Perfect fo a Fall Day!

As you all know, I love soups and stews for the fall weather. I usually make a pot of soup every weekend and then take that soup with me to work for the week for lunch. Last week, I made Chicken Tortilla Soup, Yum!

Ingredients

  •          
1 onion, chopped
  •          3 cloves garlic, minced
  •          1 tablespoon olive oil
  •          1 teaspoon dried oregano
  •          1 can crushed tomatoes
  •          1 can condensed chicken broth
  •          1 1/4 cups water
  •          1 (4 ounce) can chopped green chile peppers
  •          1 (15 ounce) can black beans, rinsed and drained
  •           6 corn tortillas cut into strips
  •          2 boneless chicken breast halves, cooked and cut into bite-sized pieces
  •          crushed tortilla chips
  •          sliced avocado
  •          shredded Monterey Jack cheese 


Directions

1- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in tomatoes, broth, and water.
2- Bring to a boil, and simmer for 5 to 10 minutes.
3- Stir in corn, chiles, beans, and chicken and sliced tortilla strips.
4- Simmer for 10 minutes.
5- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream….. Whatever you like!         

**Editors note- You can thicken the soup with some cornmeal dissolved in water first, then pour into the soup broth and simmer.