C H I C K E N T O R T I L L A S O U P R E C I P E
☂ 3 boneless skinless chicken breasts, fully cooked, diced (I like to get bags of frozen chicken breasts because they are super convenient and I just follow the cooking directions on the bag)
☂ 2 red onions, diced
☂ 1 Tbsp. olive oil
☂ 7 garlic cloves, finely minced
☂ 1 jalapeno, finely minced, seeded (if you enjoy spicier food feel free to keep in the seeds or add in another jalapeno)
☂ 10 cups of chicken stock (I use Organic Better Than Bouillon Chicken Bouillon to make my stock)
☂ 15 oz. can diced tomatoes
☂ 15 oz. can corn, drained
☂ 15 oz. can black beans, drained, rinsed
☂ juice of 2 limes
☂ 2 tsp. ground cumin
☂ 1 cup cilantro leaves
☂ black pepper to taste
☂ 2 avocados, diced
☂ bag of tortilla chips
☂ Heat olive oil in a soup pot on medium heat. Add in red onions and begin to saute.
☂ Once the onions have softened, add in jalapeno and garlic and cook for 1-2 minutes making sure the garlic doesn't burn.
☂ Add diced tomatoes, corn, black beans, cumin, and black pepper. Give it a stir and let it cook for a minute.
☂ Add in chicken stock. Turn heat to high and let the soup come to a boil.
☂ Let the soup boil for 10-15 minutes so that the flavors begin to concentrate.
☂ Turn the heat to medium high and add in diced chicken, lime juice, and cilantro.
☂ Once everything has warmed through turn the heat to low and the soup is ready to serve.
☂ To top your bowl of soup add diced avocado and tortilla chips.
☂ WALAH! Enjoy and start feeling nourished♥