Green Chile Chicken Tortilla Soup

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  • One large onion, diced
  • Five garlic cloves, minced
  • Two turns around the pan of olive oil
  • One rotisserie chicken worth of chicken (approximately 5 cups), taken off the bone and skin and pulled apart or diced into bite size pieces
  • 2 - 16oz jars of green chile sauce/salsa (NOT Enchilada sauce - I used El Pinto
  • One can black beans, drained and rinsed
  • 1 Cup frozen corn kernels
  • 3 cups chicken stock
  • 1 tsp. cumin
  • 1 tsp. ground black pepper
  • 2-3 Tbsp fajita or taco seasoning (depending on your taste)
In a large saucepan over medium heat saute onions & garlic in olive oil until soft. Add chicken, salsa, beans, corn, stock and spices. Add water to cover, if needed. Simmer for at least 30 minutes. Season to taste. Serve either on top of or with tortilla chips with a dollop of sour cream and shredded cheddar and/or monterey jack cheese.