Roasted Chicken Tortilla Soup

recipe rating: 

5

Serves

20 servings

Ingredients

• 1/2 cup Olive Oil
• 3/8 cup Fresh Garlic, Minced
• 1 1/2 tablespoons Ground Cumin
• 5 cups Furmano's Petite Diced Tomatoes
• 2 1/2 cups Furmano's Mild Salsa
• 4 cups Furmano's Chick Peas (Garbanzo Beans), Drained & Rinsed
• 4 cups Furmano's Pinto Beans, Drained & Rinsed
• 4 1/4 cups Furmano's Whole Kernel Golden Sweet Corn
• 6 fluid ounces Chicken Stock
• 3 tablespoons Italian Seasoning
• 9 cups Rotisserie chicken, shredded
• As Needed Shredded Cheddar Cheese as needed
• As Needed Cilantro, Chopped as needed
• As Needed Black Pepper to Taste
• As Needed Salt To Taste

Preparation

1. In a large stock pot over medium heat add Olive Oil and Garlic. Move garlic around, making sure not to burn. Add in Cumin and stir for two minutes.
2. Add in Tomatoes, Salsa, Chick Peas, Pinto Beans, Corn and Chicken Stock. Stir to incorporate all ingredients.
3. Add in Chicken, and Spices and heat, bring to a boil then a simmer for 45 minutes - 1 hour.
4. Garnish soup with Cheddar Cheese and Cilantro.