I hope you enjoy my tortilla soup recipe!
1 yellow onion; chopped
1-2 jalapeno (optional)
8-10 Roma tomatoes; diced (you can also use large can of stewed tomatoes)
2 cups low sodium chicken or veggie broth
2 cups enchilada sauce
2 tablespoons finely chopped chipotle chilis in adobe sauce (optional)
1 small roasted chicken; pulled apart into small pieces
1 package frozen corn
2 to 3 cloves minced garlic
1 can black beans; drained and cleaned
olive oil as needed (see instructions below)
Your favorite tortilla chips
Shredded cheddar cheese
Sour cream or plain Greek yogurt
If you have a large stock or sauce pan, that would be best. I have a Le Creuset 9qt. pan that I use for all my soups that works great!
Roast a small chicken at 375 for approximately 50-60 minutes in roasting pan, or buy a rotisserie chicken from store. Pull chicken apart into small pieces and set aside.
Chop one full yellow onion and place into the pan with a splash of olive oil—just enough to sweat the onions. If you like spice, you can also chop up 1 to 2 large jalapeno and cook at them at the same time you are sweating your onions. Once onions are translucent, add the diced tomoatoes and cook for a few more minutes before adding the other ingredients. Then add chicken broth, enchilada sauce, minced garlic, chicken pieces, corn, black beans and salt & pepper to taste. If needed, add more chicken or veggie broth.
Simmer for 20 to 30 and stir occasionally. When done, serve with your favorite toppings!