Chicken Tortilla Soup

You are going to love me for this. This meal is SUPER easy to make and doesn’t take much time at all. You could even make this meal easier by cooking and shredding your chicken ahead of time. Then just dump the rest of the ingredients in and TA DA – a hearty dinner.

All you need is:

2 cups of cooked, shredded chicken (I just cooked and shredded two chicken breasts – it was enough for Hubs and I plus lots of leftovers.)
1 – 32 oz. box of chicken broth
1 – can corn (drained)
2 handfuls chopped cilantro
1 – squeezed lime
1 – can diced tomatoes (regular size)
1 – can diced tomatoes w/ chilies
1/2 large yellow onion
1 – can black beans
2-3 Tbsp. of tomato paste
2 tsp. of cumin
2 tsp. of chili powder (I only used 1 tsp. because I don’t like things really spicy – it definitely still had some kick to it though.)
2 tsp. of garlic powder
Tortilla chips
Shredded cheese (optional)
Sour cream (optional)

Literally, all you do is dump everything into your pot and let it heat up.

I just turned my burner to medium-high and let it heat for about ten minutes, stirring occasionally.

I added shredded cheese, crushed tortilla chips, and a huge dollop of sour cream.

You could easily make this meal with left over chicken that you don’t know what to do with.
Who doesn’t love a simple, tasty meal every now and then? =]

UPDATE: You could actually do this in the crock pot and it’s wonderful-er (that’s a word) because all of the ingredients have a chance to marinade together. I just cooked and shredded my chicken breasts the day before. The next morning I dumped everything into my crock pot for 8 hours on low. AMAZING.