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Tortilla Soup

Tortilla Soup

The ultimate comfort food, Tortilla Soup is a delightful blend of flavors that warms the soul. This easy weeknight dinner is loaded with wholesome ingredients and topped with fresh additions. You’ll want to make it again and again!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can whole peeled tomatoes 15 ounces, blended until smooth
  • 1 can red enchilada sauce 10 ounces
  • 1 medium onion chopped
  • 1 can chopped green chiles 4 ounces
  • 2 cloves garlic minced
  • 2 cups water
  • 1 can chicken broth 14.5 ounces
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf bay leaf
  • to taste red pepper flakes
  • to taste hot sauce
  • 10 ounces frozen corn
  • 1 can black beans 15 ounces, drained and rinsed
  • 2 russet potatoes russet potatoes peeled and cubed
  • 1 rotisserie chicken rotisserie chicken de-boned and shredded
  • to taste shredded cheese
  • to taste sour cream
  • to taste tortilla chips
  • to taste avocado
  • to taste fresh cilantro

Equipment

  • Chef's Knife
  • Blender
  • Peeler
  • Wooden Spoon
  • Food Processor

Method
 

  1. Blend whole peeled tomatoes in a blender or food processor until smooth.
  2. Pour blended tomatoes, red enchilada sauce, onion, green chiles, and garlic into a large pot. Add water and chicken broth and season with cumin, chili powder, salt, black pepper, red pepper flakes, hot sauce, and bay leaf. Stir in corn.
  3. Cover and cook on medium/low heat for about an hour, stirring occasionally.
  4. Add potatoes and black beans to the pot along with the shredded chicken.
  5. Continue cooking for another hour.
  6. Top with cheese, sour cream, and tortilla chips or serve with a crusty baguette!

Notes

If you are not a fan of spicy foods, leave out the hot sauce and red pepper flakes.