Chicken Tortilla Soup

Submitted by Angela Hirst
** free of dairy, egg and nut products
Chicken Tortilla Soup

1/3 cup chopped onion
1 teaspoon crushed garlic in a jar (or 3 cloves garlic)
2 tsp taco seasoning
8 cups chicken broth (I make this with bouillon cubes)
1 can diced tomatoes
1 can diced green chilies (puree in chopper to liquid form)
10 corn tortillas (6 in. wide)
1 ½ pounds boneless, skinless chicken breasts (about 3 breasts)
14-16 ounces frozen corn (or 1 can corn, drained)
1 can black beans, rinsed
2 tablespoons chopped fresh cilantro
Salt to taste (about 1 teaspoon – be careful not to over salt)
shredded cheddar cheese for topping
tortilla chips for topping
1 firm-ripe avocado


Over medium heat stir onion, garlic, taco seasoning until fragrant, about 1 minute. Add broth, tomatoes, and green chilies. Cover and bring to a boil.

Stack tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes. Rinse chicken and cut into ½-inch pieces. Peel avocado, pit, and thinly slice

Add chicken to broth and return to a boiler over high heat. Reduce heat, cover, and simmer until chicken is white in center, about 5 minutes. Add corn and black beans. Stir in cilantro and salt to taste. Garnish with avocado and cheese. Leftovers freeze well.

I think cooking a whole roasting chicken in the crock-pot is best. Then shredding the meat and using the broth adds a lot of flavor to this soup.
Serves 8+