Tonight I needed something quick and easy to make for dinner. I spent the day at the library working on a group project and still had more to do when I finally got home. The hubs had quite a bit to do as well. A friend told me about a meal she recently made when she was short on time too. It was a delicious Chicken Tortilla Soup recipe.
Thankfully, smartphones allow me to log onto Facebook as I wonder through the grocery store to view her posted recipe. I was also able to track down all of the items without having to phone a friend.
Chicken Tortilla Soup
1 1/2 lb uncooked chicken breasts
1 15-oz can whole, flavored, stewed tomatoes
1 can corn
1 can black beans
10 oz salsa
1 medium onion, chopped
2 cloves garlic, minced
2 cups water
1 14 1/2-oz can chicken broth
1 package low-sodium taco seasoning
1/4 tsp black pepper
1 tbsp chopped cilantro
4 tbsp chopped avocado
Whole-grain tortilla chips
Cook chicken on stove top.
While the chicken cooks add all items except the tortilla chips and avocado to a large pot and bring to a boil.
(I prefer to use my Le Creuset Dutch Oven whenever possible. When I haven’t planned ahead to use a slow cooker this item turns out to be very useful!)
Once chicken is done, cut up into small pieces and add to the soup.
Chop one avocado into cubes.
Crush desired amount of tortilla chips (check serving size) to top your soup.
Let soup simmer until ready to be served.
Once served add the chips and avocado on top.
My recipe is slightly different from what my friend posted. For the original recipe published by Oxygen Magazine click here. The original recipe would have more of kick since it calls for jalapenos. Also, serving the soup with tortilla strips instead of crushed chips would be a lot more fun, however, they are awfully hard to find! Omitting the chicken could also make this soup vegetarian friendly.