This week’s cold weather reminded us of one of Becky’s more recent recipes: Chicken Tortilla Soup!
CHICKEN TORTILLA SOUP
Soup is the ultimate comfort food. I love to start a pot of soup in the morning and tweak it throughout the day. I might adjust the seasonings or add a little more broth so that it will be just right by dinner time. Those soup days are nice, but sometimes I don’t have all day to stir the soup!
What if I told you that one of the best soups I have ever made involved opening cans? This Chicken Tortilla soup is truly so easy and delicious. It has all the regular ingredients that most Chicken Tortilla soups have except chicken broth. Have you ever heard of a soup without broth? I was skeptical, but I had to try it. I am so glad I did because it is
super easy and so tasty!
CHICKEN TORTILLA SOUP
1 tbsp. canola oil
1 small white onion, chopped
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. kosher salt
3 15 oz. cans cannellini or navy beans, undrained, divided
2 10 oz. cans diced tomatoes with green chilies such as Ro-Tel
1 15 oz. can cream-style corn, undrained
1 15 oz. can corn, undrained
1 15 oz. can black beans, undrained
1 rotisserie chicken, meat removed and shredded, (about 4 cups)
1 cup tortilla strips, chopped cilantro and shredded jack or cheddar cheese for garnishing.
1. Heat the canola oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onions become transparent.
2. Stir in the cumin, oregano and salt.
3. Meanwhile, puree 2 undrained cans of cannellini beans in a blender until smooth.
4. Add the pureed beans, remaining can of cannellini beans, diced tomatoes, cream-style corn, whole kernel corn, black beans and shredded chicken to the onion mixture in the saucepan.
5. Stir to combine and let soup simmer over medium heat until heated all the way through.
6. Serve the soup with tortilla strips and chopped cilantro or shredded Jack or cheddar cheese if desired.
