Easy Chipotle Tortilla Soup

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  • 4 cups roasted or boiled chicken, shredded
  • 2 tablespoons cooking oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 32 ounces of chicken broth
  • 1 can (15 ounce) Organic HATCH® Red Enchilada Sauce
  • 1 can (10 ounce) HATCH® Diced Tomatoes and Green Chiles
  • 1 can (15 ounce) black beans
  • 2 cups frozen sweet corn kernels
  • 4 tablespoon chipotle sauce
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • Garnish: diced avocado, sliced radishes, fresh lime wedges, blue corn tortilla chips, sliced jalapeño peppers, cilantro leaves, sour cream


  1. In a large stock pot add cooking oil, onions, and garlic.
  2. Cook over medium-high heat for about five minutes or until onions are translucent in color.
  3. Then add shredded chicken, chicken broth, HATCH® Red Enchilada Sauce, HATCH® Diced Tomatoes and Green Chiles, black beans with juice, corn, chipotle sauce, lime juice, and salt.
  4. Mix well. Cover and cook for 15 minutes.
  5. Serve in individual bowls and garnish accordingly. Enjoy!