This is such a comforting soup to make in the winter months! But the best part of this soup may be the versatility of it! Use up leftover chicken by shredding it and adding it to your soup. Or if you are looking for ways to use your Thanksgiving leftover turkey, shred that up and use instead of chicken. Vegetarian? No problem! Omit the chicken/turkey and use vegetable broth instead! Don't have corn tortillas but have tortilla chips? Top your soup with those instead! I could go on, but I think you get the point....
2 tbsp olive oil
1 yellow onion, sliced
4 garlic cloves, sliced
1 (15 oz) can fire roasted tomatoes
4 cups chicken broth
1-1.5 cups shredded chicken or turkey
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp chili powder
1 (15 oz) can black beans, rinsed and drained
1 c frozen/canned corn
3 small corn tortillas, thinly sliced
Canola/vegetable oil for frying
Shredded cheese- I like Monterey Jack
Heat up olive oil in a large pot over medium heat. When hot, add the sliced onions and a pinch of salt and black pepper. Cook for 3-4 minutes or until translucent and soft. Add the cumin, oregano and chili powder and cook for 1 minute to toast the spices.
Add the garlic and cook for about 30 seconds. Add the tomatoes and cook for 3-4 minutes, or until they look a tad darker in color. Add the chicken broth and lower the heat to low and let simmer for 20 minutes.
While the broth is simmering, make your tortilla strips. Heat vegetable oil over medium heat. Once hot, add the tortilla strips and cook, stirring occasionally, until they are golden brown. Remove from the oil and let drain on a paper towel lined plate. Season with salt right when you take them out of the oil.
Transfer the soup to a blender, or using an immersion blender, blend until smooth. Add the shredded chicken, black beans and corn to the broth and stir to combine. Taste and season with salt and pepper as needed.