How to Make Homemade Chicken Tortilla Soup

This hearty soup will warm you up on those cold winter nights. Plus, its chock full of healthy ingredients. Adjust the spices to your own taste.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Meat from 1 rotisserie chicken (from supermarket deli) cut into small pieces
• 1 teaspoon olive oil
• 1 medium red onion, finely chopped
• 4 cloves of garlic, minced
• 1 4-ounce can diced green chilis
• 2 cups frozen white shoepeg corn
• ½ cup dry white wine
• 1 ½ teaspoons each: cumin and chili powder
• Dash of cayenne pepper (to taste)
• 3 (14 ounce) cans organic chicken broth
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans organic tomato sauce
• 1 (14 ounce) can black beans, rinsed and drained
• Crushed tortilla chips
• Shredded cheddar cheese
• Sour cream
• Minced green onions

1. Saute onion and garlic in a large stock pot in the olive oil until onion is translucent and soft.
2. Add green chilis, corn, white wine, spices, chicken broth, diced tomatoes, tomato sauce and black beans.
3. Bring broth mixture to a boil.
4. Turn down the heat and add chopped pieces of chicken meat to the pot.
5. Simmer on low heat for ½ hour, stirring occasionally.
6. When you serve the soup, top it with crushed tortilla chips, shredded cheese, a dollop of sour cream and chopped green onions.

Tips & Warnings

• Using a supermarket rotisserie chicken saves time—-and the meat is very tender.
• This soup tastes even better the second day.