Chicken Tortilla Soup

I love tortilla soup and what makes it even more amazing....is that there is no one way to make it. I've had it with a clear broth and I've had it where it was more of a tomato base. No matter how you make it, the soup is fantastic in any season, especially a cold winter day! This one was ready to eat in about 45 minutes...but it can simmer all day if you want.

Ingredients

• 2 Tbsp avocado or garlic oil

• 1 medium yellow or white onion, chopped

• 2 stalks of celery chopped

• 1 can, or half a bag of frozen corn

• 6 garlic cloves, minced

• 1 jalapeno pepper , seeded and diced

• 1 tbs ground cumin

• 2 cans of drained black beans

• 1 20oz can of crushed tomatoes

• 1 tbs of Kinders chili lime spice

• 1 tbs pf Kinders taco seasoning

• 1 tsp chilli powder

• 1 lb chicken breasts, (2 medium)..shredded and cooked

• 32 oz of chicken broth or chicken bone broth

• Salt/Pepper and other spices to taste

Instructions

1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften and become translucent.

2. Add shredded chicken and a bit of oil if necessary and continue to sauté with the veggies.

3. Add broth and stir for about a minute.

4. Then add corn, celery, beans, chilli powder, cumin, crushed tomatoes, salt and all other spices. Bring to a boil and let simmer for at least 25 minutes.

5. Serve the soup with some tortilla chips or strips, a piece of lime, cotija cheese shredded, pieces of avocado, fresh cilantro and a dollop of Adam's sauce...recipe below.

Sauce Recipe

Two tablespoons of garlic sauce & plain greek yogurt.

garlic powder, garlic salt and Kinders chili lime spice to taste

a couple of drops of hot sauce

A whole lemon squeezed

mix and use for topping.