Chicken Tortilla Soup

This is a recipe I adapted from something I found online. I liked that it had refried beans included for creaminess, but it didn’t have a lot of spices or aromatics. Adding garlic and onions and classic Mexican seasonings give this soup a great flavor boost. It comes together quick and warms you up on a cold winter day.

INGREDIENTS - Serves 6

2 tablespoons of olive oil

1/2 cup chopped onion

3 garlic cloves, minced

2-14.5 ounce cans Rotel tomatoes with green chilis (I use one regular and one spicy, but adjust according to your taste)

1 tablespoon ancho chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne (omit if you don’t like the heat)

1-32 ounce carton chicken broth

1-16 ounce can refried beans (you can add a spicy variety if you like more heat)

1 cup frozen corn

2-3 cups cooked shredded chicken

Optional-one 15 ounce can rinsed and drained black beans

Optional garnishes: cilantro, cubed avocado, tortilla chips, grated cheddar cheese, lime wedges

Directions

Heat oil in a medium size dutch oven over medium heat, add onions and cook until soft. Add garlic and cook for one minute. Add tomatoes and their juices, chili powder, cumin, smoked paprika and cayenne. Stir to combine and bring to a simmer. Simmer for 5 minutes and add refried beans and chicken broth. Use an immersion blender to mix everything into a smooth consistency (if you prefer, you can just whisk in the beans and leave everything chunky)

Add chicken, corn and black beans (if using) and stir to combine. Bring back to a simmer, reduce heat and simmer for 15-20 minutes for flavors to combine.

Serve with optional garnishes of your choice.