Chicken Tortilla Soup--My favorite!!!

Chicken Tortilla Soup

Serves: 4

Prep Time: 10 minutes

Cook Time:  25 minutes

Ingredients:

2 T plus 2 tsp. of olive oil

1 medium onion, diced

1 jalapeno, diced

4 cloves of garlic, minced

1 1/2 tsp cumin

1/2 tsp. chili powder

1/4 tsp. cayenne pepper (optional)

1 (15 oz.) can organic fire roasted diced tomatoes

4 c. organic chicken broth (or 1 box)

1 (14.5 oz) can organic (Simple Truth) tri-bean blend, drained and rinsed (or a can of kidney, black or pinto beans)

1 1/2-2 tsp. Himalayan salt

3 cups of shredded chicken ( I cook mine in the crockpot during the day so it is ready by dinner)

1 c. frozen organic corn kernels

1 tsp. lime juice

1 tsp. lime zest

4 small corn tortillas

2 T. chopped cilantro (optional)

Directions:

1.  Heat 2 T. olive oil in large pot over medium heat.  Add onions, garlic and jalapenos.  Cook 3-5 minutes or until slightly softened.  Stir in cumin, chili powder, and cayenne pepper.  Cook one more minute.

2. Pour in roasted tomatoes and chicken broth.  Bring to a boil and reduce heat to medium/low to simmer.  Stir in beans, salt, chicken, corn, lime juice and lime zest.  Allow to simmer 10-15 minutes.  While the soup is simmering, prepare your tortilla strips.

3.  Preheat oven to 375 degrees.  Cut tortillas into strips.  Drizzle remaining olive oil over the corn torillas (I choose to mix mine in a baggie so that all are thoroughly covered in the oil without being too drippy), and cook for 5-7 minutes until crispy.

4. Upon serving, top soup with grated Mexican blend cheese, avocado and corn tortillas.

Enjoy!  So Yummy!!!  

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