It has been so cold in Alabama the past 2 months, so my family has been living on soup galore. It has finally warmed up thank goodness, but this Southwestern Soup is one of my kid’s favorites. My friend, Nancy, worked hard helping me to perfect the recipe. Many thanks to a wonderful friend. I used rotisserie chicken which saves a lot of time and effort. I love the touch of the homemade tortilla strips. I make this soup even in the summertime, but it’s always fabulous to serve this time of year.
Simple Southwestern Tortilla Soup
4 to 6 servings
2 tablespoon olive or canola oil
3 garlic cloves, minced
1 medium onion, finely chopped
4 cups low-sodium chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1/2 teaspoon ground black pepper
1 (28 oz) cans diced tomatoes, undrained
1 (10 oz) can green chilies, undrained
2 cups cooked chicken, shredded or chopped
1/2 cup salsa
1 (15 oz) can or frozen whole kernel corn, drained and thawed (if using frozen)
1 (15 oz) can black beans, rinsed and drained
Salt, to taste
Toppings (optional): Shredded Monterey jack cheese, chopped fresh cilantro, diced peeled avocado, sour cream, tortilla strips
1. Heat a large Dutch oven or stockpot over medium heat. Add 2 tablespoons oil and sauté the garlic and onion 3 to 4 minutes or until tender. Add chicken broth, chili powder, cumin, oregano, pepper, tomatoes, chilies and simmer for 20 minutes. Add chicken and salsa; simmer 10 minutes more. Add corn and beans; cook 5 minutes more or until heated through. Serve with desired toppings.
To make tortilla strips: Heat oil in a skillet over medium-high. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined plate and lightly sprinkle with salt while they are still hot.