Back in 2012 I posted a Chicken Tortilla Soup recipe that was so Easy it was a favorite. You can literally buy all the ingredients at TJ's, throw them in a pot and it's an hour until soup. I like that. But things change and in 4 years, I've done some tweaks on the recipe. So here it is, taken out, dusted off and reposted for you. It's going to be cold this weekend, make some SOUP!

Shopping List: 

Organic Chicken Broth - 3 boxes
Organic Diced Fire Roasted Tomatoes-  2 cans
Organic Frozen Corn 1 Bag
Organic Jalapeño - 1 large
Organic Yellow Onion - 1 Medium
Organic Black Beans-  1 can
Pico de Gallo - 8 ounces
Diced Chicken-  1 pound
Apple Cider Vinegar

Directions:

Prep: Broil the chicken.
          Make the Corn & Chile, tomatoless Salsa: Mix 2 cups of Corn, diced onion, diced jalapeño and 1/2 cup of ACV in       
          a bowl and put it in the fridge for 2 hours.

Stove Top: Put everything but the chicken into a stockpot, bring to a boil and simmer on med/low for about 45 minutes, then throw in the chicken and turn it on low for 15 minutes.

Slow Cooker: Put everything but the chicken into a slow cooker on high for 4 hours, then throw in the chicken and turn it on low for 1 hour.

Garnish with avocado, Cilantro and organic tortilla chips