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Chicken Tortilla Soup

Laura Norris
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Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 cloves of garlic minced
  • 4 whole carrots diced
  • 1 15- oz can whole corn kernels drained and rinsed
  • 1 15- oz can white beans drained and rinsed
  • 1 15- oz can black beans drained and rinsed
  • 2 8- oz cans tomato sauce
  • 8 cups chicken stock
  • Salt and pepper to taste
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons oregano
  • 1 cup shredded chicken

Instructions
 

  • In a large pot, heat the olive oil and saute the onion and carrots for 5-10 minutes or until soft. Add the garlic, corn, and beans and saute for 1-2 minutes until the garlic is fragrant.
  • Add the tomato sauce and stock to the pot. Add the seasonings and the chicken.
  • Bring to a gentle boil.
  • Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes.
  • Serve hot with chips, cheese, or other toppings as desired.