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Chicken Veggie Tortilla Soup

July 16, 2013 1 min read

Ingredients: 2lbs Chicken breast fillets 1 QT + 1 Can Low Sodium Chicken broth (1QT=48oz) * Simmer chicken in broth for 15min, remove and let cool then cut up ADD the following to the broth now: 1 chopped onion 3 bell peppers, doesn't matter what color, chopped 2-3 stalks celery chopped 3-4 carrots sliced 1 Can diced tomatoes with jalapeno 2 Cans sliced tomatoes with green chilies 2tbl chicken flavoring (cubes or powder) 1 can water chopped fresh cilantro kosher salt to taste garlic powder, onion powder ( if you have), and pepper to taste 1tsp cumin (more if you like the flavoring) *simmer for 30 min or until flavor develops Then add diced chicken and cook 10-20 min  ADD LAST 5 min: 2 zucchini sliced 1C frozen corn ( can be left out if cutting out carbs)  Once scooped into bowls add (optional depending on dietary needs): -sliced avocado -Monterey Jack cheese -tortilla chips This soup will stay a week in the fridge or 4-6 months in the freezer. If you have any questions please let me know! So Yummy even with out the tortillas, corn, and cheese if you need to cut carbs out. Pictured are semi-homemade chips, small corn tortillas, cut in half and then in half again. Lay  corn tortilla pieces on parchment paper on a cookie sheet. Spray with olive oil spray and lightly sprinkle sea salt on them. Bake at 350 degrees, for 10 min.  

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