A few weeks ago I was shopping in the nearest warehouse club, where have tasting samples. My youngest had a taste of the tortilla soup and for days and days begged me to make it. I have seen lots of recipes for tortilla soup and thought it sounded good, but I didn’t think my guys would like it. I took the recipe from the club and of course spiced it up a little and made it my own. I would have never guessed, but they loved it and so did I. The best part is that it is so quick and EASY! You can throw this together after a long day and have a really satisfying and tasty meal. If you haven’t tried this before, you must try it. I will be making this often and I think you will too.
Chicken Tortilla Soup
2 chicken breasts, cooked and chopped into bite size pieces (a couple of cans of canned chicken will work too, if you have it)
1 10 oz. can black beans, rinsed and drained
1 10 oz. can diced tomatoes
8 oz. frozen corn
2 13 oz. cans chicken broth
1/4 cup cilantro, chopped (optional, if you have it)
1 1/2 teaspoons granulated garlic
1 teaspoon cumin
1 teaspoon salt
fresh ground pepper
8 oz. colby-jack cheese, shredded
In a Dutch oven or large pot, combine chicken, beans, tomatoes, chicken broth and dry spices. Stir well and cook over medium-high heat for about 25 to 30 minutes or until soup is heated through. Turn off heat and stir in cilantro. Serve with tortilla chips and a little shredded cheese. Delicioso!