Tortilla Soup Recipe

A hearty savory favorite with a whole lot of flavor, highlighted with a wonderful crunch from baked stripes of TortillaLand® tortillas

Serves: 4

Estimated Time: 30 minutes

2 tablespoons olive oil

1/2 diced onion

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

5 minced garlic cloves

2 1/2 cups chicken broth

1 10 ounce can enchilada sauce

1 cup crushed tomatoes

1 15.5 ounce can black beans, drained and rinsed

1 cup frozen corn

2 1/2 cups shredded chicken breasts, cooked

1 tablespoon lime juice

1/2 lime

1 tablespoon fresh cilantro, chopped

1. In large skillet add olive oil, garlic, and diced onion over medium heat and cook for 3-5 minutes.

2. Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, chili powder, paprika, salt and pepper.

3. Bring to a simmer and cook for 20 minutes.

4. Stir in precooked chicken. Cook for an additional 5 minutes.

5. Reduce heat and add in lime juice and cilantro.

6. Garnish with cilantro, sour cream, and baked corn tortilla chips made with TortillaLand® corn tortillas.