- Pomegranate Market
Easy Chicken Tortilla Soup
Written by: Ellie Messler
There is nothing quite like waking up to a balmy -25 degree morning! Did you know it was just as cold in Sioux Falls this morning as it was on Mt. Everest?! We’re hardy people here in the midwest! As I thought about what I wanted to make for dinner this evening, one word came to mind: soup. This weather calls for a warm bowl of savory goodness to warm up with after a long day of work and cold.
Soups can tend to be quite a process, requiring hours of simmering and preparation. If you, like me, aren’t as prepared as you’d like to be for dinner, but you still want to make a tasty soup to warm up with, look no further! This simple chicken tortilla soup is quick and easy to make, but most importantly, is delicious! And it can be easily modified for a variety of diets.
Here is what you’ll need:
2 tablespoons butter (or light oil, such as canola, for dairy-free diets)
1 chopped yellow onion
1-2 scoops of pre-chopped garlic
4 cans chicken broth, or about 60 ounces (vegetable broth for vegan diet)
1 28 ounce can petite diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
2 cans black beans (rinsed)
1/2 bag of frozen corn
1 or 2 shredded chicken breasts or half of a rotisserie chicken shredded (eliminate this for vegan diet)
Tortilla chips or fresh tortillas, avocado, lime, and cilantro for garnish
Add butter or oil to pan, allow to warm up, and then add onion and garlic. Sauté until onions are translucent. Add broth, tomatoes, and all spices. Simmer until tomatoes are cooked through (about 15 minutes). Stir in the black beans and corn, and continue to cook until everything is nice and warm. Serve with tortillas, sliced avocado, lime wedge, and cilantro. This recipe makes a large pot of soup. Easy peasy and so good! Soup doesn’t have to be hard to make at home, and it is the ultimate winter comfort food. Stay safe out there today and enjoy your tortilla soup this evening!