chicken tortilla soup


1 TBSP Olive Oil
1 to 2 TBSP Minced Garlic
1 tsp. each ground cumin, ground oregano, onion powder, paprika, Mexican dried oregano…
1/8 to ¼ tsp. cayenne pepper
Salt (optional)
1 can no salt added diced petite tomatoes (Do NOT drain)
1 small can sweet corn (drained)
1 can reduced sodium black beans (Drained and rinsed WELL)
1 large carrot diced small (about the size of corn kernels)
2 to 3 corn tortillas (preferably fresh uncooked – refrigerated section of store)
8 oz. Low sodium vegetable juice (preferably the one with 8 vegies)
20 oz. NO salt added chicken stock
1 to 2 cups cooked shredded or diced chicken

Add oil to pan over medium heat until hot but not smoking. Add garlic and sauté about 30 seconds then add all spices, corn and carrots stir together for about 1 minute and then add can of diced petite tomatoes, vegetable juice and chicken stock. Stir and let heat through.

Lower heat to simmer. Tear tortillas into bite size pieces, the smaller the better, and add to pot with black beans. Simmer stirring occasionally for about 1 hour until tortillas disintegrates and soup thickens to your liking. If it gets to thick add more chicken stock or some water.

Once soup is to your consistency of liking add cooked chicken. Whatever amount you want. Stir until heated through and serve.

Garnish with tortilla strips or crushed chips, avocado, plain greek yogurt (or sour cream) and if wanted chopped cilantro, onions, etc….

Seasoning can be adjusted up or down to your taste.


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