Chicken Tortilla Soup

Ingredients:

• 2 cups diced chicken
• 1 cup diced onion (can use yellow, white or red)
• 4 large garlic cloves, minced
• 2 cups of corn (fresh, frozen, or from a can)
• 1 (15 ounce) can of black beans (drained and rinsed)
• 1 (28 ounce) can of crushed tomatoes
• 4 cups of chicken stock
• 1/2 tsp cayenne powder
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 1/4 cup of cilantro
• 1 lime, juiced
• 1 tbsp of olive oil
• Salt and pepper to taste

Directions:

A simple dish—we’ll toss everything into a pot, cook it down, let it cool and then put it into the freezer.

Heat up a large pan on medium-high heat with your olive oil. Once the pan is hot and the oil is sizzling, then toss in your diced onions and garlic. Cook until onions are translucent. Then add in your cooked chicken, black beans, corn, tomatoes, and chicken stock. Stir together and turn heat down until simmering. Then add in all your spices—cayenne pepper, oregano, paprika, lime juice, and salt and pepper to taste. Simmer for an additional 10 minutes and then serve! Top with cilantro as desired.

Serves 4 - 5