Chicken Tortilla Soup

Ingredients

1 large yellow onion

1 lb Boneless, skinless chicken breasts, cut into pieces

1 Box Organic Chicken Broth

1 15 oz can Diced tomatos with onion and green chili's

1 4 oz can Diced green Chili

1 cup Picante Sauce or Salsa

1 15 oz can Black Beans, drained and rinsed

1 15 oz can Whole kernal sweet corn

3 T Cumin

1 T Kosher Salt

1 tsp Fresh Ground Pepper

1/4 - cup fresh squeezed lime juice

1 1/2 cups Crushed tortilla chips

1 1/2 cups Shredded Mexican Cheese or Sharp Cheddar Cheese

1/2 cup Sour Cream

3 T Canola or Vegetable Oil

Instructions

Heat oil in large pot and add chopped onion.

Season chicken breast pieces with some salt, pepper, and garlic powder and add to onion. Saute until onion is translucent and chicken is cooked.

Add broth, tomatos, salsa, cumin, seasonings, beans, and corn to onion mixture. Bring to a boil and reduce to simmer for 30 minutes.

Add sour cream and tortilla chips. Stir until smooth and thickened.

Add lime juice and stir. Spoon into bowls and top with cheese, more sour cream, tortilla chips, and diced avocado (opt.)

Notes

Sometimes I'll simply make up this broth and add fresh veges, leaving out the chicken, tortilla chips, and sour cream. Its filling and delicious on a cold winter or early spring evening. It goes well with a chopped salad and a ranch/salsa dressing

provided by JennyPK