Seriously Tasty Tortilla Soup

(Seriously) The Best Chicken Tortilla Soup Ever!                                                              

“Taco Tuesday”, Wednesday, or Thursday…this chicken tortilla soup is always in season!  Made with black beans, corn, chicken, and endless toppings… this flavorful soup is always a crowd pleaser!   Makes 6 servings.

Ingredients:

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil

• 1 large onion, chopped (yellow or red will do)

• 1 large red bell pepper, chopped

• 1/2 teaspoon kosher sea salt, more to taste

• 1 can (7 ounces) roasted, diced chile peppers (I use Ortega Fire Roasted), slightly drained

• 2 tablespoons chili powder, to taste

• 5 large fresh cloves garlic, pressed or minced

• 2-3 teaspoons ground cumin

• 2 cans (10 ounces each) Rotel diced tomatoes with green chiles, undrained (choose your own flavor/heat level – mild vs. spicy vs fire roasted)

• 1 can (15 ounces) black beans, rinsed and drained (save until the last 5 minutes of cooking)

• 6 cups (3 cans) good quality chicken broth

• 2 cups frozen white corn, thawed – to mix in before blending

• 2 cups frozen white corn, thawed – to mix in right before serving

• 2-3 tablespoons lime juice, to taste

• Freshly ground black pepper, to taste

• 2-3 cups Shredded or Cubed Rotisserie Chicken added at the end

• Topping Ingredients:

• Tortilla Strips or crushed up tortilla chips (I like the thin tri-colored strips), you can also make your own or serve with toasted corn tortillas!

• Additional options: fresh chopped cilantro, diced ripe avocado, shredded cheddar or Cotija cheese, sour cream, chopped radish…

Directions:

1. In a large, hearty pot, heat 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 or 6 minutes. 

2. Next, add the green chile peppers, garlic, cumin, and chili powder, and cook until aromatic, about 45 seconds to 1 minute.

3. Add the cans of diced Rotel tomatoes with chili peppers, stirring to incorporate

4. Add the broth and stir. Bring the mixture to a medium-high simmer, then reduce the heat to maintain a gentle simmer. Simmer for at least 10 more minutes. 

5. Add the first 2 cups of corn (or more if you like) and stir until warm.

6. * Key Step ~ Using a hand blender (or regular if needed), blend the whole mixture (tomatoes, onions, broth, and corn) until it is well pureed, but still maintains a bit of a texture.

7. At this point, you can add the black beans, the last 2 cups of thawed corn, and the lime juice and heat through…. To incorporate more flavor, you can add more salt, lime, chili powder, or chicken bouillon!  (tweak it until it tastes perfect)!

Serve hot and top with your favorite toppings!  This is a meal all by itself!  Enjoy!