Chicken Tortilla Soup

Have you ever come home pondering what to make for supper?  Me too!

I had some boneless chicken breasts in the fridge

and thought about Chicken & Dumplings or maybe a Chicken Pot Pie.

My time was limited and my family was starving ~ so I scoured through

my pantry and came up with this scrumptious soup.

You probably have most of the ingredients on hand and it is very easy to prepare.

I knew I chose the right dish to serve for lunch when my daughter came over

 to my simmering pot and said "That looks delicious and smells so good!"

***I like to present my soup with bowls of topping choices.

 I bake up some crispy tortilla strips and serve with

sour cream, cheddar cheese, cilantro and limes.

Chicken Tortilla Soup

~*~

6 chicken breasts, cooked and diced

I like to simmer my chicken with 2 celery stalks, 1 onion, 3 garlic cloves, 3 carrots and 3 chicken bouillon cubes or roast in the oven drizzled with olive oil and seasoned with kosher salt and pepper.

1 onion, chopped

2 garlic cloves, minced

1 28 oz. can crushed tomatoes

1 can Mexican diced or stewed tomatoes

2 cans black beans

(drain and rinse)

1 can chili beans

2 cups shoe peg corn

3-4 cups chicken stock

(here is a great time to use my homemade stock)

1 T chili powder

1T cumin

garlic salt to taste

Saute onions in olive oil until translucent.

Add the garlic and continue to saute for 1 minute.

Add tomatoes, broth, beans, corn and spices -

simmer until flavors blend - stir in chicken.

To Serve:

Place tortilla strips in bowl and ladle on soup.

 sprinkle on additional tortillas and toppings of choice.

Enjoy!

~*~

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