Baby its cold outside and I’m looking to heat things up in the kitchen by cooking up a favorite batch of Chicken Tortilla Soup. My version…Super simple…Super yummy and super quick making it perfect for any weeknight.
Serve with tortilla strips and top with all the usually favorites; fresh cilantro, a dollop of sour cream, your favorite blend of cheese and most important…let’s not forget the avocado!!! Quite possibly the perfect meal!!! Enjoy!!!
4 Garlic Cloves, minced
1 Medium Onion, diced
2 tbsp Grapeseed Oil
2 tsp Cumin Powder
2 tsp Chili Powder
1 (28 ounce) can Crushed Tomatoes
4 cups Chicken Broth
2 cups Water
1 ½ cups Whole Corn Kernels
2 (15 ounce) cans Organic Black Beans, rinsed and drained
1 (4 ounce) can Diced Green Chilies
4 cups Boneless Chicken Breast, cooked and shredded
In a large stock pot, heat oil over medium heat.
Sauté onion and garlic until soft and translucent.
Stir in cumin and chili powder.
Add tomatoes, chicken broth and water. Bring to a boil and simmer for 5-10 minutes.
Stir in corn, green chilies, black beans and chicken. Simmer for 10-15 minutes.
Remove from heat and ladle soup into serving bowls.
Serve with tortilla chips and top with sour cream, cheese and cilantro.
Robyn Roknipour is an Author, Speaker and Educator. She is a Certified Health & Wellness Coach, a Certified Bariatric Coach and a Transformational Pioneer. Robyn Roknipour is the owner of a private health coaching practice and founder of Transformations 258 and www.howilost258lbs.com. Her book, “Food, Body, Heal” scheduled for upcoming release shares her personal transformation with an underlying theme of inspiring others to begin their own transformation leading to their best life.