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Chicken Tortilla Soup

Stacie Austad
  • 80 minutes
  • Serves 6

INGREDIENTS

Chicken breasts (4-6 breasts)

10 ozs

Diced tomatoes with Chile’s

Diced tomatoes

1 cup

Frozen corn thawed

1 cuo

Black beans rinsed and drained

Medium onion chopped

1

Jalapeño optional

2 cloves

Minced garlic

4 cups

Chicken stock or broth

1 tsp

Ground cumin

1 tsp

Chili powder

Salt and pepper

4

Corn tortillas (optional)

Sour cream (or Greek yogurt) avocados, shredded cheese, cilantro (optional toppings)