What's for dinner on a cold night?

It is literally FREEZING today in Houston TX, so I decided to spice my dinner menu up with Chicken Tortilla Soup. My family absolutely loves this recipe and I want to share it with you!

Whenever possible I choose low sodium and organic ingredients.

Ingredients:
For a smaller recipe just cut all ingredients in half.

2- 28oz cans of crushed tomatoes
5 cups of chicken broth (add less if you like chunky soup)
1 TBS of chili powder (or to taste)
1/2 tsp cumin

2 tsp of oregano
olive oil

large purple onion finely chopped

5 cloves of garlic minced
1 ½ pounds of chicken tenders or boneless, skinless chicken breast

½ tsp cumin (or to taste)

½ tsp garlic powder (or to taste)

½ tsp chili powder (or to taste)

1- 12oz frozen corn

2 cans of rinsed black beans

1- 4oz can of green chilies
1/4 cup chopped cilantro (or to taste)

salt and pepper to taste

Garnish with:

fresh chopped cilantro

crushed tortilla chips

sliced avocados

shredded Monterey jack or Mexican blend

chopped green onions

dollop of sour cream

Directions

In a large cooking pot add crushed tomatoes, chicken broth, 2 TBS chili powder, 1/2 tsp cumin, and 2 tsp. oregano, begin to simmer. In separate pan sauté garlic and onion with olive oil, then add onion and garlic to the large cooking pot.

With the pan you just used for the onion and garlic, sauté chicken tenders add more olive oil if needed. Sprinkle the remaining chili powder, garlic powder, and cumin over chicken as it cooks completely (no longer pink). When your chicken is done cut into bite size pieces or shred and add to the large cooking pot.

Add rinsed black beans, frozen corn, cilantro, and green chilies to the large cooking pot. Salt and pepper to taste and simmer 5-10 minutes.

Serve soup warm and garnish with tortilla chips, sliced avocados, shredded cheese, green onions, cilantro, and a dollop of sour cream.

This recipe feeds my family of five and provides lunch for tomorrow! For a smaller recipe just cut all ingredients in half.

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