Chicken Tortilla Soup

4

3 large chicken breast

1 large can green enchilada sauce or 2-3 cups chicken broth

1 can water (the enchilada can) or 2-3 cups measured water

1 can petite diced tomatoes with juices

1/2 bag frozen corn

2 cans white beans with juices (cannelloni, northern, any white bean)

1 can black beans with juices

1 white chicken chili packet

cilantro

chopped onion, about 1/2 of a medium size

chili powder, a pinch

cumin, a pinch

minced garlic, maybe a tsp or so

chopped jarred jalapenos, maybe a tbs or so

Flour tortillas or tortilla chips

Boil the chicken in the enchilada sauce or water. KEEP LIQID. DO NOT DRAIN. Pull chicken out, let cool then dice it up or shred it and put back in the liquid. Then add everything else except tortillas or chips. Cook on medium until everything is hot. Yes, it is that simple!

Also, we like to serve this over some coed yellow rice as well. It is really yummy when you don’t want chips or tortillas. The kids prefer tortilla strips. A spoon of sour cream on top is also yummy and will make the soup creamy.

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