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Tortilla Soup

It’s a gorgeous bowl that will delight your tastebuds! Savory with a subtle touch of spice, layered with sweet onion, celery, red bell and poblano peppers simmered in rich stocks and teaming with chunks of chicken, black beans and golden kernels of corn. This is a soup to spice things up and warm your soul!
Cook Time 1 hour 30 minutes
Course Soups and Stews
Servings 6 to 8 servings

Equipment

  • Large stockpot

Ingredients
  

  • 2 tablespoons olive oil
  • ½ red bell pepper, chopped, about ¾ cup
  • ½ poblano pepper, seeded and chopped or 1 small jalapeño pepper if you like more heat
  • 3 stalks of celery, chopped, about 1-¼ cups
  • 1 medium onion, chopped, about 1-½ cups
  • 1 teaspoon chopped garlic
  • 1 can plum tomatoes, 15-ounces, chopped
  • 1 can Ro*tel® tomatoes, 10-ounces
  • 1 can tomato soup, 10-ounces
  • 4 cups chicken stock
  • 2 cups beef stock
  • 1 teaspoon concentrated chicken base, such as Better Than Bouillon
  • 1-½ teaspoons ground cumin
  • 1-½ to 2 teaspoons teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 2 teaspoon Worcestershire sauce
  • 3 to 4 cups diced, cooked chicken breast
  • 1 black beans, 15-ounce, drained
  • 1 package frozen organic corn, 10-ounces
  • 5 corn tortillas, cut into strips
  • For serving: Chopped scallions, chopped tomatoes, chopped avocados, cilantro, sour cream and shredded cheese

Instructions
 

  • In a large stockpot heat the olive oil over medium heat. Add the red bell pepper, poblano pepper, celery and onion. Cook until the vegetables are tender, about 12 to 15 minutes. Add the chopped garlic and cook for an additional 5 minutes.
  • Stir in the tomatoes, Ro*tel® tomatoes and the tomato soup. Pour in the chicken and beef stock. Then add the concentrated chicken stock, cumin, chili powder, kosher salt, lemon pepper and Worcestershire sauce. Continue cooking over medium-low heat for 30 minutes.
  • Add the chicken, black beans and corn. Simmer for another 30 minutes over medium-low heat.
  • Toss in the corn tortilla strips and cook for an additional 10 minutes.
  • Layer desired toppings in the bottom of a large soup bowl. Ladle the tortilla soup over the top and garnish with sour cream or cheese.
  • When reheating, add additional beef or chicken stock as the tortilla strips will continue to absorb the stock.

Notes

If you want more heat, add the jalapeño pepper instead of the poblano. When reheating, add additional beef or chicken stock as the tortilla strips will continue to absorb the stock.