Chicken Tortilla Soup

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This is an easy soup to make especially if you have left over roasted chicken. I always keep homemade chicken stock in the freezer as well as tomato puree that I make during the season with our fresh tomatoes. You can use canned tomatoes and corn and store bought chicken stock for a quick, delicious soup during these colder months.

Ingredients

• 1 small onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 2 tbsp Sutter Buttes Arbequina Extra Virgin Olive Oil
• 2 tbsp minced garlic
• 1 can crushed tomatoes
• 2 tbsp Sutter Buttes Taco Fajita Seasoning
• 1 cup dried pinto beans or 1 can of pinto beans (drained)
• 4 oz fresh or canned corn
• 2-3 chicken breasts
• 6 cups chicken broth
• corn masa (as thickener)
• Optional toppings: shredded cheddar cheese, sour cream, tortilla chips

Directions

1. Soak dried beans for 2-3 hours. Boil with 1 tsp salt.
2. In a large saucepan, saute onions, bell peppers in olive oil for 3-5 minutes.
3. Once softened, add garlic, tomato puree and cook for 1-2 minutes.
4. Add chicken stock.
5. Saute chicken breast in olive oil with salt and pepper. Chop or shred for soup.
6. Add cooked beans, corn shredded/chopped chicken and seasoning.
7. Simmer 20 minutes on low. Add additional seasoning to taste.
8. If you prefer thicker soup, add 1 tsp of corn masa at a time until desired thickness is achieved.
9. Serve in bowls topped with shredded cheddar cheese, sour cream and tortilla chips.