Smoked Chicken Tortilla Soup
Servings: Serves 8 - 10
Ingredients
1 large onion, diced
1 large jalapeño pepper, seeded and chopped
3 tablespoons olive oil
3 garlic cloves, chopped
8 cups chicken broth
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can black beans, drained
1 (14.5-oz.) can fire-roasted diced tomatoes
1 (14.5-oz.) can diced tomatoes with chiles
3 tablespoons ground cumin
1 ½ tablespoons New Mexico chili powder
1 ½ teaspoons table salt
1 teaspoons Worcestershire sauce
5 cups rotisserie chicken (from 2 rotisserie chickens)
Toppings: tortilla strips, fresh cilantro, avocado slices, lime slices, crumbled queso fresco
Directions
- Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes.
- Add garlic, and sauté 1 to 2 minutes.
- Stir in broth and the next 8 ingredients. Bring to a boil; reduce heat, and simmer for 40 minutes.
- Remove from heat, and stir in chicken.
- Let stand for 10 minutes before serving. Serve with desired toppings.