A hearty and warming tortilla soup with just the right amount of spice, blended with creamy cheese, topped off with jalapenos, cilantro and crispy tortilla strips.
Yay, soup!! Brr, it’s been so cold here in Arizona. The rest of the country is “waiting for winter” but… I’m cold. The heat went out in the house around midnight on Saturday night (awesome, right?) and while we figured out what to do/how to fix it… I thought I’d better get a batch of creamy tortilla soup on the stove to warm us all up. Turned out the problem was … dead batteries in the thermostat. Doh! Whatever, we had SOUP.
Soup is fabulous year round, in my opinion – a big ole bowl of yum. I’ve been known to eat it in the middle of summer, because I love it so much. I love that it’s so easy to freeze in one serving portions, so I can grab a different soup every day of the week to take to work for lunch.
This one is a favorite because of the southwestern flavors so common in Arizona. We have a lot of affordable and great quality produce available year round!Love this soup? Tweet it!Click To Tweet
What is YOUR favorite soup? Need more inspiration?
- 2 Tbs olive oil
- 1 large onion chopped
- 1 green pepper chopped
- 4 cloves garlic minced
- 2 Tbs cumin
- 1 tsp ground coriander
- 1/8 tsp cayenne
- 3 cups cooked and diced/shredded chicken
- 6 cups chicken stock
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained and rinsed
- 14.5 oz can fire roasted tomatoes
- 4 oz can green chiles
- 8 oz cheese (I used velveeta but cheddar works great too)
- 1/2 cup cream
- 1/2 cup finely chopped cilantro
- Garnish - Optional
- in jalapeños fresh cilantro, crispy corn tortilla strips (just cut 3 or 4 into strips and fryhot oil for a minute or two until crispy)
Heat olive oil in a large saucepan or dutch oven.
Cook the onion and green pepper until softened, then add add the garlic, cumin, coriander and cayenne and cook for a 2 minutes, until fragrant
Add the rest of the ingredients except the cream , and cook over a medium heat for 15-20 minutes (stirring occasionally) until cheese is melted, and the soup is warmed through.
Remove the pot from heat, stir in the cream.
Serve with jalapeños,cilantro, and tortilla strips.