Chicken Tortilla Soup

February 7, 2020
|
Created by Harmons
45 minutes
Serves 8-10
INGREDIENTS:
  • 3 Tbsp canola oil
  • 2 onions, finely chopped
  • 4 carrots, diced
  • 4 cloves garlic, chopped
  • 2 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional)
  • 4 cups low sodium chicken broth
  • 2 (15 oz) cans fire-roasted diced tomatoes
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 cups Harmons shredded rotisserie chickend
  • Zest and juice of 1 lime
  • Crumbled tortilla chips
  • For Garnish
  • Sliced avocado
  • Fresh cilantro
  • Shredded Monterey Jack cheese
  • Mexican hot sauce
  • Lime wedges
DIRECTIONS:

In a heavy Dutch oven over medium-high heat, add oil. Add onion and carrots and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add cumin, chili powder, salt, oregano, and cayenne, if using. Add broth, tomatoes, beans, and chicken and cook until vegetables are tender, about 10 minutes.

Add lime zest and juice and stir to combine. Taste and season with salt and pepper. Serve soup with crumbled tortilla chips and other desired garnish.