Chicken Tortilla Soup

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Serves 4

What You Need

  • 2 teaspoons olive oil
  • 1 yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon ground chili powder
  • 1 14- ounce can fire roasted tomatoes
  • 1 4- ounce can chopped green chiles
  • 3 cups chicken stock (low-sodium suggested)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup Dandy® sweet corn kernels, about 1 ear
  • 1 cup shredded rotisserie chicken
  • 1 lime, juiced
  • Cheese, avocado, cilantro, radish sticks, tortilla strips, for garnish (optional)

Make It

  1. Add oil to a large saucepan over medium-high heat. Once hot, add onion and sauté until the onion is translucent, about 3-4 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the dried spices and stir to combine and cook for 1-2 minutes until the spices are toasty.
  2. Add in fire-roasted tomatoes, green chiles, chicken stock, black beans, sweet corn kernels, and shredded chicken. Stir to combine. Bring the soup to a boil. Once boiling, reduce to a simmer for 30-40 minutes. Remove from heat and stir in the juice from a lime. Season to taste with additional salt and pepper, if needed. You may not need it, but test before adding.
  3. When ready to serve, garnish with your favorite toppings and enjoy.