Gourmet Girl Does Real Estate

Chicken Tortilla Soup

You will love this easy and yummy chicken tortilla soup recipe!

Servings	Prep Time
8People	20Minutes

Cook Time

30Minutes

Servings	Prep Time
8People	20Minutes

Cook Time

30Minutes

Ingredients

1/2 yellow onion, chopped
2 jalapeno, sliced or chopped
1 red fresno pepper, finely chopped
1 to 2 red bell pepper, cut into long thin slices
1/2package Frozen Corn
1small can black beans, drained
128 oz. can hot enchilada sauceYou can use regular enchilada sauce to make it less spicy
1 48 oz. carton low sodium chicken brothIf you like to make bone broth this is a good time to use it
1 roasted chicken, shreddedYou can roast the chicken yourself or buy one if you don’t have time
2 tablespoons Ancho chili powderYou can use regular chili powder if you don’t have Ancho chili
1tablespoon Smoked Paprika
2 to 3 cloves garlic, finley chopped
114.5 oz crushed tomatoes
1/4cup olive oil
1tablespoon Dried OreganoYou can you fresh if you have it
1teaspoon cayanne pepperOptional

Instructions

Heat 1/4 cup of olive oil over medium heat in a large pot. Add onions, garlic, jalapenos and red Fresno peppers. Cook until onions are translucent.
Add the enchilada sauce, chicken broth and crushed tomatoes first, then add all the other ingredients.
Simmer on low for about 20 to 30 minutes.
Serve soup with tortilla strips or chips, shredded cheese and/or avocado. You can also add plain Greek yogurt instead of sour cream.

Recipe Notes

I added plain Greek yogurt to mine and it helps with the spiciness of the soup and is healthier than sour cream.