My Chicken Tortilla Soup

I'd like to share my Chicken Tortilla soup with all of you today. I have to get used to having my camera with me at times like these. The photo was taken with my phone so the quality isn't the best. This soup is really delicious and I usually don't end up with much for leftovers.

What You Will Need

3-4 Chicken Breasts

64oz. Chicken Broth 

Chunky Salsa

15.25oz. Canned Corn

Canned Black Beans

4oz. Green Chiles

Corn Tortillas

Salt 

Pepper

Seasoning Salt

*Canola Oil

Directions

Clean chicken breasts and season  as you desire with salt, pepper and seasoning salt. Cook breasts several minutes on each side in a pan or. Don't overcook to the point where chicken looks too golden or brown. Remember it will still be cooking in the soup. On the same note don't undercook no one wants to eat raw chicken.

This part is so easy. Pour everything except for the chicken into a stock pot on medium high. Yes you read correctly. Everything. The Chicken Broth, Salsa, Corn, Black Beans and Green Chiles. You be the judge on how much of the Black Beans, Corn and Green Chiles you'd like. After you're done the chicken should be cooled enough to shred or dice. Now you can put the chicken in as well. Once it starts to boil you can turn the soup down to simmer. 

Tortilla Strips

*Warm up a small pan with about 2 tablespoons of desired oil. I use canola. 

I love corn tortillas. This is how I make my strips. I take about four corn tortillas stacked upon one another and I slice them in quarters. Then I slice the quarters into desired sized strips. 

Place strips in the pan and let them cook until crisp. You really have to keep your on these. They cook fast.

Place them on a plate lined with paper towel to absorb excess oil and season with a dash of salt if you desire.

Once everything is done. You know what to do. Bon Appetit.