Tortilla Soup

Southwest Chicken Soup (What I like to call Tortilla Soup) 

Adapted from a friend of a friend with her permission to share

Sauté: 

½ cup diced onions w/ 1 Tbsp. olive oil  

Add:

1 tsp. cumin   (I substituted 2 ½ tsp. Hot Mexican-Style Chili Powder for the chili powder, cumin and cayenne pepper ingredients.)

1 tsp. chili powder     

1/8 tsp. cayenne pepper

½ tsp. salt

2-4 cloves of garlic 

Sauté until aromatic

Add and bring to boil:

1 - 15 oz. chicken broth *or more (organic)

1 - 15 oz. frozen black beans (I avoid cans due to BPA.)

1 - 15 oz. frozen southwestern corn (*You'll need to add more broth to compensate for the lack of water.)

1 - 15 oz. can diced tomatoes (organic)

1 – 15 oz whole tomatoes cut into chunks (for added flavor)

Add:

8 oz. shredded, cooked chicken     (or go all veggie!!) 

Simmer for 10 minutes.

Serve with fresh cilantro and a Tbsp. of sour cream.  Top with crushed tortilla chips.

211 calories per cup (sour cream/chips not included)

Soup seems to taste better if the spices are sautéed as directed instead of just adding them to the broth.