Smoked Chicken Tortilla Soup

This is a Texas version of tortilla soup. It is made with smoked chicken to add extra depth of flavor. New Mexico chile powder is a single-chile powder made from grinding dried New Mexico chilies and is different than chili powder.

1 large onion, diced

1 large jalapeno pepper, seeded and chopped

3 Tbsp. olive oil

3 garlic cloves, chopped

8 cups chicken broth

1-(15.25 oz.) can whole kernel corn, drained or use fresh 3-4 ears

1-(15 oz.) can black beans, drained

1-(14.5 oz.) can fire roasted diced tomatoes

1-(14.5 oz.) can diced tomatoes with green chilies

3 Tbsp. ground cumin

1 1/2 Tbsp. New Mexico chile powder

1 1/2 Tbsp. salt

1 tsp. Worcestershire sauce

5 cups rotisserie chicken

Toppings: tortilla strips, fresh cilantro, avocado slices, lime slices, crumbled queso fresco

Saute onion and jalapeno in hot oil in a Dutch oven, over medium-high heat for 5-6 minutes. Add garlic and saute 1-2 minutes longer. Stir in broth and next 8 ingredients.

Bring to a boil, reduce heat, simmer 40 minutes.

Remove from heat and stir in chicken. Let stand 10 minutes before serving.

Serve with desired toppings.

Serves 8-10

**Use gloves to handle jalapeno peppers and avoid touching face and eyes.

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