Chicken Tortilla Soup

I've got some serious making up to do. Poor Matt, the other night he asked me all sad like why I haven't been making dinner lately...like for almost two weeks. Oops! It's true, I have been tired and unmotivated and really have not been making dinner for us. We've either gone out or had like....granola bars and bananas.

I don't feel bad about not having a home made meal once in while, I have never claimed to be kin to Mrs. Cleaver, but this streak of no dinners was getting a bit out of hand.

So this week I have a whole line up of dinners! Our grocery bill was a little high today, due to me not shopping for almost two weeks (except for some bare essentials) and our fridge and cupboards being bare!


Chicken Tortilla Soup


You will need:

• 1 cup carrots, diced
• 1 cup celery
• 1 cup onions, diced
• 1 diced garlic clove
• 1/8 tsp salt
• 1/4 tsp pepper
• 2 tbsp oil
• 4 (15 oz) cans chicken broth
• 1 (15 oz) can tomatoes, diced
• 1 (10 oz) can tomatoes and green chilies, diced
• 1 packet taco seasoning
• 1 package tortillas
• 12 oz chicken cooked and shredded
• 1 cup milk
• 8 oz Mexican blend cheese
• 1 can black beans, drained and rinsed
• 1/2 frozen corn

Cut the chicken breasts into strips and season with 2 tbsp of the taco seasoning. Cook in a preheated 350 degree oven until cooked through.

Meanwhile, saute the carrots, celery, onion in canola oil with garlic, salt and pepper until the vegetables are tender.

Add the chicken broth and bring to a boil.

Add tomatoes, tomatoes with chilies, taco seasoning and shredded chicken. Bring back to a boil and let simmer for 20 minutes. Reduce heat at add cheese, drained and rinsed black beans and corn. Stir well and let simmer for 10 minutes. Add milk and simmer for an additional 10 minutes.

Ladle into bowls and top with cut up flour tortillas and Mexican cheese.

Enjoy!

Source: Adapted from food.com