Yes, it’s tortilla soup time again. Of all soups, I think it’s my favorite. Though I have met a tortilla soup or two I didn’t like, it’s pretty rare that I don’t leave the table happy. This variation is another winner, and it’s only because some guys decided to detour to a steakhouse that I now have several lunches to look forward to. Yum!

Chicken-Chipotle Tortilla Soup

2 tbsp olive oil

2 cups diced white onion

1 tsp dried oregano

1/2 tsp ground cumin

1 tsp sea salt

1/2 tsp ground black pepper

2 cups chopped deli-roasted chicken

2 chipotle peppers in adobo sauce, minced

8 cups chicken broth

1-14 oz can diced tomatoes, undrained

1-14 oz can pinto beans, drained and rinsed

1-14 oz can black beans, drained and rinsed

juice of one lime

4 small corn tortillas, torn into small pieces

Optional toppings: crumbled tortilla chips, grated cheddar cheese, cilantro

1) To large soup pot, add olive oil and heat over medium high; add onion, oregano, cumin, salt, and pepper and cook 7-8 minutes, stirring often, until onions soften; stir in chicken, chipotle peppers, chicken broth, tomatoes, both beans, lime juice, and torn tortillas; lower heat to low and cook 30 minutes; serve with or without additional toppings

Servings: 4