This soup is amazing. Everyone always loves it. It reminds me of cool fall nights and since it is almost fall it seemed like the perfect day to make it. Almost fall is almost as good as fall. Almost!
I have been enjoying going through my fall stash and slowly decorating the house with it. I am looking forward to days getting dark sooner and cool nights.
I love watching the leaves change colors. I snapped a picture last year of leaves that have fallen on the ground and the colors were beautiful. It didn't seem real. I had never seen such beauty. Hues of pinks and reds were mesmerizing.
I was at the store today and the cashier actually said she hates fall! She used the word hate! I felt sorry for her.
I hope you enjoy this soup....maybe I should bring that cashier some??
Chicken Tortilla Soup
- 4-5 uncooked boneless, skinless chicken breasts
- 1 (15 oz) can Rotel with green chile, undrained
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained & rinsed
- 1 medium onion, chopped
- 4 corn tortillas, cut into strips (tortillas will dissolve into soup)
- 2 cloves garlic, minced
- 1 cup frozen corn or 2-3 fresh corn off the cob
- 1 box chicken broth (or use water you poached chicken in)
- 1 tsp cumin
- 1 tsp chili powder or taco seasoning
- 1 bay leaf
- salt and pepper to taste
- Place chicken, tomatoes, enchilada sauce, black beans, onion, green chiles, corn and garlic into pot. Pour in chicken broth and add corn tortillas. Season with cumin, chili powder, salt, pepper, and bay leaf. Cover and bring to a boil and then turn heat down to a low simmer for 1 hour. Stirring occasionally.
- When fully cooked, pull chicken out and shred. Place back inside pot.
Toppings for soup:
- slice corn tortilla into strips and shallow fry in oil. Sprinkle with seasoning salt.
- shredded jack cheese
- diced avocado
- diced green onions
- chopped cilantro
- lime juice
- sour cream
Here is that picture I was telling you about!