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!
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
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