Chicken Tortilla Soup
- 1 can Amy's Organic Black Bean Chili
- 8 oz. frozen organic corn
- 1 jar Heidi's mild salsa (use medium or hot for more heat)
- 1/2 container GROW fresh salsa
- 1 boneless, skinless chicken breast, cooked and cubed
- 8 oz. organic chicken broth
- grated cheese of choice
- chopped cilantro to taste
- sour cream (optional)
- Xochitl tortilla chips (optional)
Season chicken breast with salt and pepper. Bake at 375 for 30 minutes, or until done. Cube chicken.
Add first 6 ingredients into a large pot. Bring to a boil. Let simmer, about 20 minutes. When ready to eat, put a few chips in the bottom of a soup bowl, cover with soup, top with cheese, cilantro and sour cream. Serve more chips on the side (optional). Serves 4-6 Delicious with Merlot.
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