How to Make Kid-Friendly Chicken Tortilla Soup in 30 Minutes or Less

Its a one pot wonder that can be made a head, frozen in to gallon zip lock for 3 months or just kept in the fridge for 3 days. (honestly, it probably wont last that long).

Ingredients:

• 2 boneless skinless chicken breasts

• 1 tbsp oil

• 1/2 yellow onion - chopped

• 2-3 cloves garlic - minced

• 4 cups chicken broth

• 14.5 oz crushed tomatoes

• 15 oz canned black beans - drained and rinsed

• 10 oz can rotel

• 1 can corn - drained

• 1 tsp cumin

salt and pepper - to

optional:

• 1/4 cilantro

• chili powder - to taste (I don't add any, my kids are spice sensitive)

• 1 avocado

Steps:

1. In a large pot, heat oil over med heat. Add the chopped onion and garlic. Cook until onion is soft, 3-4 minutes.

2. Add chicken broth, beans, corn, crushed tomatoes, rotel, ground cumin. Stir until combined.

3. Add chicken and bring to a boil over high heat. Reduce to simmer and cook uncovered for 20 minutes or until the internal temp is 165.

4. Remove chicken and shred (love the mixer method) with 2 forks. Add the chicken back into the soup.

5. Season with salt and pepper to taste.

6. Serve in bowls and top with sour cream or greek yogurt, sliced avocado and cheese of choice. (We always have a block of mild cheddar)

7. Enjoy!