Chicken Tortilla Soup - A Quick and Easy Weeknight Meal
Chicken Tortilla Soup - A Quick and Easy Weeknight Meal Ingredients: ½ cup of diced red onion 1 tablespoon olive oil 1 cup of frozen corn (you can also use canned corn, just be sure to rinse the corn) 1 can of black beans, rinsed 1 can of fire roasted tomatoes 4 cups of chicken broth, plus one can of water 1 tablespoon New Mexican red chile powder 2 cups of shredded chicken (I used a rotisserie for this) Salt as needed Directions: Heat oil in a large, deep saucepan and add onion. Saute onion for about 2 minutes, then add corn and cook for 1 minute. Now add the rest of the ingredients and bring to a boil. Cook the soup for 15 minutes. While the soup is cooking, cut blue corn strips and cook in the oven on 350 for approximately 15 minutes, or until very crisp. Garnish the soup with tortilla strips, avocado, cheese and cilantro. Enjoy!
