CHICKEN TORTILLA SOUP
1 Can Black Beans, drained and rinsed
2 Boneless, Skinless Chicken Breast
2 Tbsp Olive Oil, split
1 1/2 tsp Cumin
1/2 tsp Garlic Powder
2 tsp Chili Powder
1/2 tsp Cilantro
1/2 tsp Iodized Salt
1 Diced Onion
1 Bag Corn
3 Cloves Garlic, minced
1 Can Diced Petite Tomatoes
6 Cups Chicken Stock
5 Tortillas cut into strips
Preheat oven to 375 degrees.
Coat chicken breasts in 1 tablespoon of olive oil. In a small bowl mix together: Cumin, Chili Powder, Garlic Powder, Cilantro and salt. Sprinkle half of the mixture over the chicken breasts. Save the other half of the spice mixture for later.
Bake for 20-25 minutes or until chicken is cooked through. Shred cooked chicken using 2 forks. Set aside.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Cook diced onion and garlic. After vegetables have softened a little bit add in shredded chicken and leftover spic mixture. Mix together. Add in tomatoes, chicken stock, black beans and frozen corn.
Bring soup to a boil and then reduce heat to simmer. Allow to simmer for 25-30 minutes uncovered.
Serve with tortilla chips and other toppings!
FREEZE: After Step 4 let soup cool completely. Split soup up into 1 Gallon Freezer Bags or in Soup Storage Containers. Leave some room in the top of the bag so bag will not split - we recommend double bagging to be safe. Lay bags flat on a sheet pan and
freeze. Once they've frozen completely you can stack them easily in the freezer.