Chicken Corn Tortilla Soup

Second week of Soup Sunday is underway! This week Luke and I decided to try something with a Mexican flair! We decided on chicken corn tortilla! The thing we are discovering about soup is that it is SO EASY! It is really hard to mess up, and really easy to make. We both agreed that this week's soup beat the chowder from last week... and that was delicious!

Ingredients:

• 3 chicken breasts
• 1 diced onion
• 1 chopped green pepper
• 1 can whole kernel corn, drained
• 1 can black beans, drained and rinsed
• 2 cans chicken broth
• 1 1/2 cups medium thick and chunky salsa
• 1/2 tbsp minced garlic
• 1/2 tsp ground cumin
• 1 tbsp butter
• 3 corn tortillas cut into strips

Directions:

1. Bake chicken breasts
2. Fry tortilla strips in hot vegetable oil until crispy...add salt!
3. Cook onion, garlic, green pepper, and cumin in butter until tender
4. Add broth, beans, corn, and salsa and bring mixture to boil
5. Add chicken when ready and simmer a little longer

Notes:

• We topped our soup with cheddar cheese, sour cream, pico, avocado, and tortilla strips...definitely a must!!
• We didn't really keep track of cook time because it didn't take long at all! Once the onions and green peppers are tender the rest is all about warming everything else up!

Again...so simple and so delicious!