Tortilla Soup

Life is just so busy for me right now! I am working full-time now and most nights I don't get home until 8pm and my husband cooks for the family. Then there is homework, laundry, lunches, dishes and everything else that needs to be done with the 3 kids. That means that I'm not cooking very often and that means that I'm running out of posts!

I decided to re-post a previous entry for this yummy tortilla soup. This is the time for comforting soups and this is a great one. I love to use leftover rotisserie chicken for this soup. It is quick, easy and will warm you up on these upcoming fall nights. Enjoy!


Tortilla Soup

1 Tbsp olive oil (could omit completely)
3 tsp minced garlic
1 Tbsp dried onion
1- 4 oz. can of chopped green chilis
1- 15 0z. can of beef broth
2- 15 oz. cans of chicken broth
2- 8 oz. cans tomato sauce
1- 15 oz. can black beans, rinsed and drained
1 cup frozen sweet corn
1 tsp each of ground cumin, chili powder, salt and pepper
1 Tbsp steak sauce
1 cup water
1 1/2-2 cups of shredded chicken

Toppings:
grated cheddar cheese
baked tortilla chips
fat free sour cream

In a large dutch oven, saute onion and garlic in oil. Add rest of the ingredients (except for toppings) and let simmer, covered, for 1 1/2 hours. To serve, top with chips, grated cheese and sour cream.