Chicks That Cook: Chicken Tortilla soup

One of my favorite things this time of the year is making a lot of soup. And one of my favorite's is Chicken Tortilla. Who doesn't love chicken tortilla soup!? This recipe has lots of flavor and can be low in calories...as long as you don't put a lot of cheese, sour cream and tortilla chips in it (that's why I call them optional:-).

Did you know that real chicken tortilla soup actually has a tortilla 'melted' in it? That's what makes the broth rich and creamy. I don't do that in mine to save some calories, but it still has outstanding flavor and loaded with great foods that are good for you. It's the perfect meal to top off a cold wintery day because it will keep you warm to your toes and back!

Chicken Tortilla Soup recipe:

2 chicken breast - boiled and shredded
1/2 large onion - diced
1T. olive oil
1 can Rotel (tomatoes and green chilis)
1 can diced tomatoes
1/2 can corn (drained)
1 can black beans - drained
2 t. ground black pepper
1/2 t. cayenne pepper
1 T - paprika
1 T - kosher salt
1 T - onion salt
1 tsp - poultry seasoning
1 tsp - minced dried garlic
1 cup salsa (I used medium spice)
1 cup chicken broth
3 cups water

Optional toppings:
- avocado
- sour cream
- shredded cheese
- tortilla chips

Directions:
- Boil the chicken breasts for 10 - 15 mins, until it is no longer pink inside. The more done the chicken is, the easier it is to shred. I boil my chicken, but you can also grill or bake...or even buy rotisserie chicken for the store to use.

- Dice the onion and place in your soup pot with olive oil over medium/high heat and saute until translucent. Season with salt an pepper while the onion is cooking.

- Add the chicken and the spices (ground black pepper, cayenne pepper, paprika, kosher salt, onion salt, poultry seasoning, and minced garlic). This will help season the chicken and the soup as you build it with the rest of the ingredients.
- Add the rotel, diced tomatoes, black beans and corn. Stir well and let simmer for 5 mins.