Chicken Tortilla Soup

I'm doing myself a favor here, and writing down ingredients for a double recipe. This is too delicious and disappears too fast to make only a single recipe.

Ingredients:

6 Tbsp butter
2 onions, diced
2 red peppers, diced
2 yellow peppers, diced
4 cloves garlic, minced

4 tsp cumin
2 tsp chili powder
2 tsp oregano
2 Tbsp taco seasoning

6 C chicken broth
28 oz red enchilada sauce

4-5 chicken breasts, grilled & shredded

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

1 1/2 cups frozen corn

2 Tbsp cornstarch

3 C half-and-half

Directions:

1.) Melt butter in Dutch oven while preparing onions, peppers, and garlic.

2.) Add onions, peppers, and garlic and sautee until soft.

3.) Stir in cumin, chili powder, oregano, and taco seasoning.

4.) Add in chicken broth, enchilada sauce, shredded chicken, beans, and corn.

5.) Bring pot to a boil and simmer for 2-3 hours.

6.) Add cornstarch to slightly thicken soup. Simmer for 1 hour.

7.) Stir in half-and-half. Allow soup to simmer for an additional 30 minutes.

8.) Top with fresh cilantro, shredded cheese, sour cream, avocado, and/or tortilla chips.

Makes approximately 12-15 servings.

Enjoy!