This week with temperatures dropping to around zero at night, my daughters asked me to make my chicken tortilla soup. They love adding their own cheese and crumbling corn tortilla chips on top. In honor of cold winter days, here’s a hearty soup to warm you through and through! Even though I haven’t indicated below, remember to use organic ingredients. To make a vegetarian version, simply omit the chicken and use vegetable broth in place of chicken broth. Feel free to add additional veggies, such as corn and fresh diced tomatoes.
Bon apetito!
BELLISIMA CHICKEN TORTILLA SOUP
Serves 4-6
1 onion, chopped
3 cloves garlic, minced
2-3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (15 ounce) can diced tomatoes, with their water and blended
1 quart chicken broth
2-3 cups water
Salt and pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
1-2 boneless, skinless chicken breasts, cooked and shredded or cubed
Crushed corn tortilla chips
Shredded cheese
Diced avocados (optional)
Chopped cilantro (optional)
Chopped green onion (optional)
In a medium pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, water, and salt and pepper. Bring to a boil and simmer for about 10 minutes.
Stir in beans and chicken (and cilantro if including). Simmer for an additional 15-20 minutes to allow spices and flavors to blend.
Ladle soup into individual serving bowls. Top with crushed tortilla chips and cheese. You may also top with avocado slices and chopped green onion.
