Tortilla Soup….Pantry style. :)

Ok, so there are only about 50 different recipes out there for Tortilla Soup…. this particular one is a recipe that graces our table at least twice a month. The original recipe was much like a traditional one with the fried tortilla strips, sautéed onion and chicken breast…. etc. However, being one who LOVES a quick dinner (I seriously get annoyed when it takes longer to make a meal than to eat it… don’t know why…) this is the QUICK and easy version…

Tortilla Soup (Pantry Style— meaning, you already have the ingredients…)
1 can chicken breast (12-13 oz, whatever)
1 can black beans, rinsed
1 small can green chiles
1/2 c. canned corn, or other cooked corn (totally optional btw)
2 Tbsp dehydrated chopped onion
5-6 cups water with enough chicken bouillon for broth or just chicken broth pre-made
Salt and Pepper to taste
2 dashes cumin powder (or to taste)
2 dashes garlic powder (or to taste)
1 Tbsp dried cilantro or 1/4 c. chopped fresh
1 can stewed tomatoes, or I use a home processed pint jar of stewed tomatoes
2 avocados, cut into bite-sized pieces (if you don’t know how to do this properly, msg me…)
2-3 limes, quartered or lime juice in a bottle
tortilla chips- whatever variety you like
sour cream and or chopped jalapeños- optional

1. Bring to a boil the canned tomatoes, chilis, beans and chicken with the dried onions and broth.
2. Add the corn, cumin, garlic and cilantro and turn down the heat a little and gently boil for 10 mins or so and then salt and pepper to taste. Cut up your avocado during this time.
3. Garnish with avocados and lime juice/squeezed fresh limes and tortilla chips. Many people also like to add a dollop of sour cream and a few jalapeños for heat- actually some even add a spoonful of their favorite salsa as well.

Cost is about $8 or so depending on what you already have on hand, and it takes about 20 minutes to prepare. My family LOVES this. There is always 1-2 servings left over for me to have for lunch the next day. YUM!!!!!