Creamy Chicken Tortilla Soup

This tortilla soup was a soup inspired by a local restaurant … we go there every Wednesday for wine after yoga. Most of us just have wine, but every once in a while someone orders soup, and then someone else inevitably does. Sometimes I do, most of the time I don’t, but often my friends will ask if I want to taste it. They know how I am. Always looking for new tastes, new flavors, new discoveries.

I had never thought to put black beans and corn in a tortilla soup until I tried this one. It had so much more chicken flavor to it, and little bits of beans and corn sprinkled in there. I was determined to make this one.

My version is really not an accurate replica, but still I’m very pleased with it nonetheless. It makes me happy when I eat it, and it’s healthy too, so there are my two basic criteria for food. I hope you enjoy it as much as I did!

Creamy Chicken Tortilla Soup

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Over 2 quarts of soup 1x

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Ingredients

Scale 1x2x3x

• 2 cloves garlic, peeled & chopped
• 3/4 cup chopped onion
• 1 teaspoon olive oil
• 1 quart chicken broth
• 2 cups leftover bits of chicken meat, skinned & pulled off the bones
• 1 cup cooked black beans
• 1 cup sweet corn kernels
• 1/3 cup of your favorite salsa
• 1 teaspoon cumin
• 1 Tablespoon fresh oregano leaves
• 1 cup fat free half and half

To serve:

• Corn tortilla chips
• Shredded sharp cheddar cheese
• Fresh cilantro, to garnish

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Instructions

1. In a saucepan, sautee the onion and garlic in the olive oil until the onion is tender.
2. Add the rest of the ingredients except the half & half and cook for 15 – 20 minutes until the soup is hot & bubbly and everything is cooked through. Stir in the half & half. Add salt & pepper to taste.
3. Crumble some tortilla chips in the bottom of each of your soup bowls and top with some shredded cheese. Pour the hot soup over and garnish with cilantro.
4. Serve immediately. If you have any leftover soup, you can refrigerate the soup (only) in a covered jar in the fridge and reheat in the microwave or stovetop.

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Notes

Add some chopped jalapenos, green chiles or other hot peppers if you want a little more “heat” in your tortilla soup.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Tuesday’s Table and From the Farm Bloghop.