Best Chicken Tortilla Soup

• Gluten free

• Meat

  • 2 Chicken breasts, whole

• Produce

  • 1/4 cup Cilantro or parsley, fresh
  • 1 cup Corn, frozen
  • 1 clove Garlic
  • 1 (4 oz can(s Green chili peppers
  • 1/2 cup Onion
  • 1 tbsp Oregano, fresh
  • 1 (16 oz can(s Pinto beans
  • 1 (16oz can(s Tomatoes

• Canned Goods

  • 3 1/2 cup Chicken broth

• Condiments

  • 1 (8 oz can(s Tomato sauce

• Oils & Vinegars

  • 1 tbsp Cooking oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on justapinch.com

Description

Ingredients

• 3-1/2 c chicken broth
• 2 chicken breasts, whole
• 1/2 c chopped onion
• 1/2 tsp ground cumin
• 1 clove garlic, minced
• 1 Tbsp cooking oil
• 1 (16oz) can(s) diced tomatoes
• 1 (8 oz) can(s) tomato sauce
• 1 (4 oz) can(s) diced green chili peppers
• 1/4 c chopped fresh cilantro or parsley
• 1 Tbsp fresh oregano, or 1 tsp. dried oregano
• 1 (16 oz) can(s) pinto beans
• 1 c frozen corn

Directions

• 1Cook chicken breasts. Remove bones and shred/finely chop. 2Place chicken broth and chicken in medium to large soup pot. Add remaining ingredients except corn. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes, add corn and heat. This can all be done in the crock pot as well. 3Serve with optional garnishes of shredded cheese, sour cream, guacamole and tortilla chips.