Enough already.

This is Texas and these freezing 20 degree temperatures are just not natural. Winter here is normally in the 40’s or 50’s with some days even in the 70’s. Heaven forbid if I ever had to live somewhere that winter actually consisted of snow, ice and negative degrees!

Luckily we have soup to warm our tummies and our souls! With such a harsh weather this year, we have been surviving on soups this winter. Seriously soups and salads, salads and soups…. for lunch and dinner and dinner and lunch.

I’m glad I have a lot of soup recipes in my repatriate that we love and many more we want to try!
This Chicken Tortilla Soup is a favorite of ours and one that makes an appearance multiple times every winter.

What is your favorite soup recipe? With that little groundhog seeing it’s shadow, I think we can all agree, the more soup recipes the better!

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Chicken Tortilla Soup

Yield: Serves: 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Ingredients

• Soup:
• 2 ½ tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 2 cups chicken, cooked and shredded
• 1 (10 ounce) can Mexican style diced tomatoes with green chilies
• 1 (8 ounce) can tomato sauce
• 4 cups chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 ½ cups frozen corn
• 1/2 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon dried Mexican oregano
• 1-2 tablespoons chopped cilantro
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 corn tortillas, sliced into long strips
• --
• Toppings:
• Fried corn tortillas
• Colby Jack cheese
• Avocado, sliced
• Fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add onion, red bell pepper, and jalapeño. Let vegetables cook for 4 minutes until soft. Add minced garlic and let cook for 1 to 2 minutes longer.
2. Pour in the Mexican style tomatoes, tomato sauce and chicken broth. Stir in the prepared chicken, black beans, corn and seasonings. Bring soup to a boil, then reduce heat and let simmer for 25-30 minutes, stirring occasionally. During the last five minutes of cooking, stir in half of the tortilla strips.
3. Meanwhile, heat remaining oil in a small skillet over medium high heat. Working in batches fry the remaining tortilla strips in hot oil until golden brown. Transfer to a paper towel lined plate and set aside for serving. 
4. Ladle into bowls and top with fried tortilla strips, cheese, avocado and cilantro.

Other recipes you might enjoy:
Crock-pot Pizza Soup
Slow Cooker Black-Eyed Pea Soup
Lentil Bean Soup
Smoked Turkey Enchilada Soup
Slow Cooker Sweet Potato and Pumpkin Beef Stew