Tortilla Soup

For my last contribution to your tummy, here's a very quick and easy recipe that makes great leftovers (read: cook only once for 4 meals)! We eat this very often because it's so quick, really good, filling, and healthy. You're basically just throwing all the ingredients into a big pot. No other cooking, grilling, baking necessary. Ready in 15 minutes!

Chicken Tortilla Soup

Ingredients

• 2 boneless skinless chicken breasts thawed and cut into small chunks
• 1 can of whole kernel corn (15.25 oz) (not drained)
• One 12-ounce jar salsa or pico de gallo (Annie prefers jarred salsa over pico de gallo... medium spice)
• 1 can black beans (not drained)
• 1 large carton chicken broth (32 oz). Use full fat for thicker base (as opposed to reduced fat)
• Right before eating: 3-4 oz tortilla chips, crumbled in individual bowl (don't add these to the pot as they get gross after a while...esp if you end up with leftovers)...our favorite is the cheapest corn chips (Santitas brand), but any will do. Tostitos with line are excellent. 


• Additional toppings: avocado, cilantro, sour cream, and cheese.

• Directions

  Add all ingredients to a big pot and bring to a boil
  Pour into individual bowl.
  Sprinkle crumbled chips and other desired condiments on soup (avocado, cilantro, sour cream, cheese)
  Eat!