Warmly spiced and topped with all the best fixings, this Chicken Tortilla Soup made with HORMEL® Premium Chicken Breast is a welcome bowl of comfort.
Ingredients
| 2 | teaspoons olive oil |
| 1 | onion, chopped |
| 3 | cloves garlic, finely chopped |
| 1 | jalapeno pepper, stem and seeds removed, finely chopped |
| 1 | teaspoon chili powder |
| ½ | teaspoon salt |
| ¼ | teaspoon dried oregano |
| ¼ | teaspoon cumin |
| 1 | (14- ounce) can fire roasted tomatoes and green chiles |
| 3 | cups chicken broth |
| 1 | cup canned black beans, rinsed and drained |
| ½ | cup frozen corn |
| 1 | (10-ounce) can HORMEL® Premium Chicken Breast, drained |
| Suggested toppings: shredded cheddar cheese, cubed avocado, cilantro, sliced green onions, lime wedges, tortilla strips |
Directions
In large saucepan over medium high heat, heat oil. Add onion, garlic and jalapeno. Sauté 3 to 4 minutes or until onion is translucent. Season with chili powder, salt, oregano and cumin.
Add tomatoes and broth. Bring mixture to boil. Reduce to simmer. Simmer 20 minutes.
Using an immersion blender, blend mixture until smooth. Add black beans, corn and chicken. Simmer 5 minutes or until thoroughly heated.
Serve soup with suggested toppings.