Tortilla Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 onion Yellow Onion Diced
- 2 cloves Garlic Minced
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Smoked Paprika
- 4 cups Chicken Broth
- 1 14.5 ounce can Diced Tomatoes Undrained
- 1 15 ounce can Black Beans Rinsed and drained
- 1 10 ounce can Rotel Diced Tomatoes and Green Chilies
- 1 cup Enchilada Sauce Mild or Medium
- To Taste Salt and Pepper
- For Garnish Tortilla Strips
- For Garnish Avocado Diced
- For Garnish Sour Cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and smoked paprika and cook for 1 minute more, until fragrant.
- Pour in chicken broth, diced tomatoes, black beans, Rotel, and enchilada sauce. Bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips, diced avocado, and a dollop of sour cream.
