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Tortilla Soup

  • 4 Servings
  • 30 Mins

INREDIENTS

  1. 2 tbsp olive oil

  2. 1 small onion, diced

  3. 2 cloves garlic, minced

  4. 1 tsp ground cumin

  5. ½ tsp chili powder

  6. 4 cups chicken broth

  7. 1 jar Roselle enchilada sauce

  8. 1 can (15 oz) diced tomatoes

  9. 1½ cups cooked shredded chicken (rotisserie works great)

  10. 1 can (15 oz) black beans, drained

  11. 1 cup frozen or canned corn

  12. Salt & pepper to taste

  13. Optional toppings: tortilla strips, avocado, shredded cheese, sour cream, lime, cilantro

HOW IT’S MADE

Who says enchilada sauce is only for enchiladas? This bold, comforting tortilla soup transforms simple ingredients into a rich, soul-warming meal. Whether you’re curled up on a chilly night or serving up something special for family dinner, this one-pot recipe hits all the right notes.

  1. Heat olive oil in a large pot. Sauté onions and garlic until soft.

  2. Stir in cumin and chili powder. Cook for 30 seconds to bloom the spices.

  3. Pour in chicken broth, Roselle enchilada sauce, and tomatoes. Stir to combine.

  4. Add chicken, beans, and corn. Bring to a boil, then lower heat and simmer for 20 minutes.

  5. Taste and adjust seasoning.

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ingredients

Tomato paste, unbleached wheat flour, unsalted butter, chili powder, garlic, onion, extra virgin olive oil, guajillo chili, pasiila peppers, salt, apple cider vinegar, organic chicken base (organic chicken meat with natural juices, salt, organic garlic powder, organic cane sugar, organic maltodextrin, yeast extract, organic onion powder, organic food starch, organic turmeric, organic celery juice), citric acid.