Chicken Tortilla Soup
made with our spice of the month
This chicken tortilla soup recipe is the perfect recipe to welcome the fall season! It is made with comforting ingredients like shredded chicken, black beans, fresh corn, green chile, and homemade fried tortilla strips. To top it all off, this soup is seasoned with our spice of the month, New Mexico All Purpose seasoning. Make this soup this weekend for the fam to kick start the fall season or enjoy on a lazy Sunday while watching football. 🍁
Made with fire roasted Hatch, NM, green chile and red chile, roasted bell peppers and spices. Use on anything to add a New Mexican spice!
INGREDIENTS:
- 2 Tbsp. butter
- 1 small yellow onion, diced
- 1 jalepeno, diced
- 3 cloves garlic, diced
- 1 Tbsp. tomato paste
- 1 can of corn, drained
- 1 small can of green chile
- 1 can black beans, rinsed & drained
- 5 cups chicken broth
- 1 cup water
- 1 rotisserie chicken, shredded
- 1 1/2 cups cheddar cheese
- 1/3 cup cream cheese, softened
- 4 tsp. NM All Purpose, or more if you like
- corn tortillas
- oil
INSTRUCTIONS:
Homemade Tortilla Chips
Drizzle your pan with avocado oil and cut your tortillas into strips. Fry strips on medium heat until they are golden brown. Remove strips from oil and sprinkle with Dana's All-Purpose Seasoning (to taste).
Tortilla Soup
- Heat butter in a pot and add onion and jalapeño and sauté for about 5 minutes over medium heat or until onions are translucent. Add chopped green chile and garlic and sauté for another minute, stirring constantly.
- Add tomato paste, corn, beans, broth, water, and NM All Purpose seasoning. Let the pot come to a simmer.
- Reduce the heat to low and gradually add cream cheese and shredded chicken. Add extra seasoning if desired and garnish with cheddar cheese, avocado, cilantro, and tortilla strips!
Check out all of our chile spices for fall dishes
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Hatch Green Chile Powder - Hatch, New Mexico
Hatch Red Chile Powder - Hatch, New Mexico
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