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Chicken Tortilla Soup

The Little Kitchen
  • 35 minutes
  • Serves 6 to 8

INGREDIENTS

1 cup

Chicken, cooked

1

diced zucchini

1 14.5 ounce can

Black beans

1 1/2 cups

Corn, frozen or fresh

1

Garlic clove, large

1

Jalapeno

1/2

Onion, medium

1 28 ounce can

Tomatoes, whole

2 14.5 ounce cans

Chicken broth, low sodium

1 tbsp

Taco seasoning, homemade

1 tbsp

Olive oil

1

Tortilla chips

1 tbsp

Butter, salted