chicken tortilla soup
serves 4
recipe note: easy
adapted from what’s gaby cooking

2 tsp olive oil
1 onion - roughly chopped
3-4 cloves of garlic, roughly chopped
1 jalapeno, stem & seeds removed & chopped
kosher salt & freshly cracked black pepper
1/4 tsp died oregano
1/4 tsp cumin
1/2 tsp group chipotle pepper
1 14 oz.can fire roasted tomatoes & green chiles
1 32 oz. chicken stock
1 can black beans
1 cup frozen corn
1 rotisserie chicken, shredded

TOPPINGS

shredded cheese
avocado
cilantro
2 small tortillas, cut into strips

heat large saucepan over medium high heat. add the onion, garlic & jalapeño and sauce until the onion is translucent and the jalapeño softens. season with salt, pepper, dried oregano, cumin & chipotle pepper. stir to combine and cook for 1-2 minutes until the spices toast. add fire roasted tomatoes and the chicken stock and bring to a boil. reduce to simmer and simmer for 30 minutes. add chicken, black beans and corn. divide soup into bowls & top with toppings. serve immediately.