If you use a rotisserie chicken it doesn’t take long to create this delicious & nutritious pot of soup!

Ingredients:

Soup:

• 2 T. extra virgin olive oil
• 1 medium organic white onion, finely chopped
• 3 cloves organic garlic, finely minced
• 1 organic jalapeño pepper, seeded & finely diced
• 4 cups organic chicken broth
• 1 cup water
• 2 cups shredded cooked chicken breasts
• 1 tsp. organic chili powder
• 1 tsp. organic cumin
• 1 (15-oz.) can Rotel, undrained*
• 1 T. pure tomato paste
• 1 cup frozen organic corn, thawed
• 1 (15 oz.) can organic black beans, drained & rinsed
• Sea salt & organic black pepper, to taste

*If you can’t find the Rotel, use a small use a 4 oz. can of green chilies with a regular can of diced tomatoes.

Baked Tortilla Chips

• 3 (10”) gluten free flour tortillas
• 1/4 cup extra virgin olive oil
• Sea salt, to taste

Serve With:

• Shredded Monterey Jack cheese
• 1 fresh, ripe organic avocado, seed removed & diced
• Fresh cilantro, stems removed & finely minced

Instructions:

For Baked Tortilla Strips:

1. Preheat oven to 400°F.
2. Brush both sides of each tortilla with olive oil & sprinkle with salt. Stack tortillas into a pile & slice into thin strips.
3. Arrange tortilla slices in a single layer on cookie sheets & sprinkle with more salt (if desired).
4. Bake for 6 to 8 minutes. Then rotate baking sheets so the chips brown uniformly. Total cooking time will be about 15 to 18 minutes. When tortilla strips are golden brown, remove from oven & cool on wire racks.

For the Soup:

1. In a large, deep saucepan with a heavy bottom, heat olive oil over medium-high heat. Add onion & sauté until translucent, about 6 to 8 minutes. Add garlic & jalapeno peppers then cook another 1 to 2 minutes, stirring occasionally.
2. When garlic turns golden brown, add the remaining ingredients except the chicken & bring to a boil, then reduce heat to low. Simmer for 45 minutes to 1 hour to give flavors a chance to meld.
3. Right before soup is ready, cover chicken & warm in microwave for 30 to 45 seconds (or put back in hot oven for a couple minutes).
4. Taste soup then season with additional salt & pepper (if desired).
5. Divide chicken amongst the bowls & ladle steaming hot soup over it. Top with baked tortilla chips. Then serve with diced avocado, fresh cilantro & shredded cheese.