Chicken Tortilla Soup

I hope everyone had a fun Halloween. Trick or Treating was canceled where we live. Instead, we played lots of games and had the caramel apples I posted last week. We dead weight, ping pong ball spoon obstacle course, we tried picking up ping pong balls with chopsticks, we had a broom obstacle course, a treasure hunt, a spider race, we played mouth full of dirt, pumpkin patch stomp, and we had a glass vase with M & M's and everyone guess how many we inside. We had fun straws, vampire teeth, and spider rings for prizes. I will post pictures and descriptions of these soon.

My sister gave me this recipe about 10 years ago. She wrote the recipe on an envelope, and I still have the envelope in my recipe box. This is my husband's favorite soup. Zeek picks out the chicken and eats cheese with it; he hates anything with tomatoes. My other kids really enjoy this soup.

I use the tortillas at Costco; you have to cook them because they are dough tortillas. I usually make this soup when I have leftover tortillas from tacos or quesadillas. Then the tortillas are already cooked, and the strips don't take long in the oven. I will cut up the tortillas into small strips and bake them. I use a pizza cutter to cut two tortillas at a time. This soup is really easy to make, and the avocado makes this soup amazing!

I usually boil chicken or use a rotisserie if I need chicken in a recipe. I've learned that I can bring my frozen chicken to a boil and then turn off the stove and keep a lid on the pan. Then, I get Paiz from school, and my chicken is cooked when I get home.

Chicken Tortilla Soup

Ingredients

2 chicken breasts, boiled and shredded

15.5 oz canned corn, undrained

28 oz petite diced tomatoes, undrained

15.5 oz can black beans, drained and rinsed

6 cups of water

5 chicken broth cubes

2 cloves of garlic

2 tablespoons dried onion, minced

4 tortillas, cut inch 1/2 inch strips

Cheese, grated

Avocado, cubed

Directions

Add corn, tomatoes, black beans, water, broth, garlic, onion, and chicken. Bring to a boil and let simmer for 20 minutes.

While this is cooking, cut up the tortilla strips and place them on a cookie sheet. Broil the tortilla strips in the oven. Watch them closely; they can burn quickly. Remove when most of the strips are toasted and light brown.

Serve soup with cheese, avocado, and tortilla strips on top.