Fire Roasted Tomato and Chicken Tortilla Soup

Oh my gosh this soup is probably one of the most wonderful soups that I have ever made and it’s super quick and easy to make.  Even though it contains chili powder and green chilies it is not spicy but instead it is rich and full of flavor.  If you want to kick up the spice just increase the green chilies and chili powder.

Fire Roasted Tomato and Chicken Tortilla Soup 

For the soup:
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon dark chili powder, more to taste
3 oz. tomato paste 
8 cups cheaters chicken soup or low-salt boxed or canned chicken broth
1/2 cup corn kernel (I used frozen)
1 - 15oz can black beans, drained and rinsed
1 small can chopped green chilies (about 3 oz.), more to taste 
1 - 14.5 oz. can fire roasted diced tomatoes (Wal-Mart brand is very good)
1 cup shredded cooked chicken (store bought roasted chicken works great)
1/2 cup chopped fresh cilantro, plus more for garnish

For the tortillas: (These fresh tortilla strips are awesome and fast & easy to make but you could substitute your favorite store bought chips.) 
1/2 to 1 cup vegetable or corn oil
8 – 6-inch fresh corn tortillas, cut in half and then into 1/4-inch-wide strips
sea salt

For the garnish:
1 ripe avocado, diced
crumbled queso fresco
sour cream
fresh cilantro
fresh lime wedges

In a large pot heat 1 tablespoon of oil.  Add onions and cook until lightly caramelized.  Add the chili powder and tomato paste and stir continuously over medium heat for 1 minute.  Add the chicken stock, stir to combine and simmer for 5 minutes.  Add the corn, black beans, chopped chilies, tomatoes including all the juice, chicken and cilantro.  Simmer for a couple of minutes until everything is heated through.

To make the tortilla strips heat about 1/4-inch of oil in a fry pan.  Working quickly in batches so not to over crowd the pan, fry up the strips until light golden brown.  Remove to a plate lined with paper towels.  As soon as you remove the strips from the oil sprinkle with sea salt.

To serve, ladle the soup into bowls and top with the tortilla strips as well as your choice of diced avocado, crumbled queso fresco, a dollop of sour cream, fresh cilantro and a big squeeze of fresh lime.

Enjoy!!

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