Tortilla Soup

 

Ingredients:

2 Chicken breast cooked and shredded (I use a store-bought rotisserie chicken) 

3 cloves garlic - minced

1 medium onion - chopped

1 can chopped green chilies, or 1 jalapeno diced (depending on your personal preference)

1/2 cup chopped roasted bell pepper

2 - 14.5-ounce cans diced tomatoes with chili

2 cups water

2 1/2 cups of beef broth

1 1/2 cups chicken broth

1 Tablespoon chili powder

2 tsp cumin

1 tsp black pepper

1 tsp salt

2 tsp Worcestershire sauce   

1 1/2 cups frozen, fresh or 1 can corn

1 14 oz. can pinto beans (rinsed)

1 14 oz. can black beans (rinsed)

Sauté onion, jalapeno, and garlic in 1 tablespoon of oil until onions are soft.  Add remaining ingredients and simmer for 30 minutes season with salt and pepper to taste.   Serve soup with your choice of toppings:

Tortilla strips/chips, shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, wedges of lime.