My Favorite Tortilla Soup

I started making this tortilla soup when we first got married.  It started from some recipe I found in a magazine and evolved over the years.  All members of the family will eat it so that's always good around here.  My husband is not super enthused about soups, but this is one that he eats without complaining.  In fact, he was just warning our son this morning that the arrival of fall would be Mommy putting more soups on the menu - then he asked me what was for dinner - haha!!  It's the first day of fall so Tortilla Soup, of course!  Viva la fall and viva la soup!!

For this soup, you'll need:

• 2 cups cooked chicken (chopped - you could use rotisserie chicken for this - I baked several chicken breasts in the oven with olive oil, season salt, pepper, and garlic powder)
• 2 tbs olive oil
• 1 can MILD chopped green chiles, drained
• 1 can petite diced tomatoes (usually I use 14.5 oz can, but only had the 28 oz can today, so I halved it bc the Mister isn't crazy about so many tomatoes :)
• 2 cans Mexicorn, drained
• 1 can black beans (drained, but not rinsed - but if you'd rather rinse, then rinse away)
• 1 can tomato paste
• 4 cans chicken broth
• 1 green pepper, seeded, diced
• 1/2 onion, finely chopped
• 2 cloves garlic
• 1 tbs chili pepper (use less if you like, we like chili pepper around here)
• pepper, to taste

Saute green pepper, onion, and garlic in olive oil

Add chicken and one can of chicken broth.  I like to add the chicken at the beginning because I feel like the chicken gets some of the extra flavor from the onions and pepper.  Heat through.

The rest of it is just easy!  Welcome to my nerdy cooking self who thinks pictures like this are fun.  Add black beans, corn, tomatoes.

Add chiles and the other can of corn - isn't it pretty?

Then get out this.  This makes the soup a much prettier color to balance the grayish look that the black beans bring to the soup.   Add to tomato paste and remainder of chicken broth.

Mix together.  Here's what it looked like before I brought it to a boil.  Bring it to a boil, cover, reduce heat and simmer until ready to serve.  I think the longer the better on simmering, but it tastes good whether you have 20 minutes or 45...

I didn't get a pic of what it looked like after simmering in the pan, bc I was busy with the last step...

Grating the cheese to top the soup - we had colby jack and pepper jack this time around

Ladle your soup -

Top with cheese and tortilla chips, if desired.  Usually, I also add a little dollop of sour cream and sliced green olives (that may sound weird, but I love green olives on this soup) - we didn't have either of those tonight, but the soup was still fabulous!  Can't wait to eat some tomorrow bc it's even better on day two.  Viva la soup!!