Chicken Tortilla Soup

My favorite restaurant in the world is my Aunt Caroline’s kitchen. It’s a place to rejuvenate your soul, laugh, love, cry, solve the world’s problems and most of all… eat! She makes an incredible Tortilla Soup, this is her recipe and I believe in giving credit where credit is due. I altered it a little bit, but the heart of it is all her.

Ingredients:

• 2 32 oz. low sodium free range chicken broth

• 1/2 32 oz. beef broth

• 1 large yellow onion chopped

• 6 corn tortillas

• 1/4 cup Taco seasoning (or one packet)

• 1 can pinto beans

• 1 can black beans (rinsed!)

• 1/4 small can chopped jalapeno

• 1 14.5 oz can corn

• 2 cooked chicken breast chopped into bite size pieces

Directions:

1. In a large pot, add the chicken and beef broth.

2. Add the chopped onion.

3. Tear the tortillas into pieces and add to the pot.

4. Add taco seasoning and let the contents boil slowly until the onion is clear and the tortillas are almost dissolved.

5. Add the pinto beans, black beans and jalapenos. (If you get Rancho pintos they already have jalapenos in with the pinto beans so it isn’t necessary to add additional jalapeno.)

6. Add corn and heat together for about 30 minutes.

7. Add chicken and heat for about another 20 minutes.

8. Serve!

We like to add a little grated cheese, chopped avocado and thinly sliced tortilla chips that have been fried until crispy to the top. This soup is amazing and always reminds me of one of my favorite ladies. I hope it becomes one of your favorites.

#soup #chicken