Aaron's Tortilla Soup Recipe

Ingredient List

• 2 TBS olive oil

• 1 cup chopped yellow onion

• 1/3 cup fresh chopped cilantro, finely minced

• 2 jalapeños (optional)

• 4 garlic cloves peeled & minced

• 1 15 oz can of black beans, drained & rinsed

• 1 1/2 cups of corn (frozen/fresh or canned)

• 1-2 cans of diced tomatoes

• 1 TBS lime juice

• 32 OZ of low sodium chicken broth

• 1-2 rotisserie chicken (shredded)

• 1-2 TSP cumin

• 1/4-1/2 TSP cayenne

• 1-2 TBS chili powder

• 2 TSP salt, or to taste

• 1 TSP black pepper

• 1 TSP paprika (smoked, if you'd like)

• Shredded cheese (optional)

• Sour cream (optional)

• Tortilla strips

Instructions

1. Add 2 TBS EVOO to a large dutch oven or stockpot, cook over medium-high heat to warm.
2. Add onion and jalepenño to the EVOO and sauté for 1-2 minutes. Stir intermittently. 
3. Add garlic and sauté for 1-2 minutes. Stir intermittently.
4. Add chicken broth, tomatoes, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper paprika, optional cayenne and bring to a boil. 
5. Allow mixture to boil gently for about 5-7 minutes. If at any point the overall liquid level looks low or you prefer a "brothyer" soup, add 1-2 cups of water. (You can adjust salt/pepper/seasoning levels at the end.)
6. Add cilantro and boil for 1 minute.
7. Taste soup, add seasoning to taste preference.
8. Ladle soup into bowls, add tortilla strips, optionally garnish with avocado, cheese and/or sour cream. Serve immediately.

Enjoy! 
 

* Soup will keep airtight in the fridge for 5-7 days, or in the freezer for up to 6 months.