Chicken Tortilla Soup

I adore recipes like this! You know, recipes that have simple ingredients, but some how it comes together to make something divine! I heard raves about this recipe from some friends and when I read the ingredient list, I thought, "hmmm...can't be that good, can it?" Oh, yes it can! The best part is that this recipe is super quick. The original recipe is from Kraft foods website. I've made a few changes as noted below. Enjoy!

Chicken Tortilla Soup

6 corn tortillas, cut into thin strips
2 boneless, skinless chicken breasts- cut into bite sized pieces
1 t. oil
1 T. taco seasoning

4 C. low sodium chicken broth
1 C. salsa
1 C. frozen corn
*1 C. beans (I used black beans and pintos) optional
1 C. shredded cheddar

Cut tortillas into strips. Toss in a little oil and salt well. Bake at 400 degrees until crispy. Stirring every 3 minutes or so. Remove from oven and set aside.
 
Heat oil in skillet over medium heat. Cook chicken in taco seasoning until completely cooked. Combine remaining ingredients (except cheese) in soup pot and cook until hot. Serve with cheese, greek yogurt (or sour cream), avocado slices, or scallions. Top each bowl with tortilla strips.


Greta and Miles rating: They LOVE this. As with all soups, they are not crazy about the broth, so I just strain most of the broth from their bowls.