Tortilla Soup

This soup is awesome. It's loaded with different veggies and tons of flavor, and it's easy to make. This recipe makes enough for 4 people. When you're about to serve, set out some cheese, tortilla chips, and any other garnishes you'd like to make your soup just the way you want it.  

Ingredients

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp cayenne pepper

1 tsp chili powder

½ tsp garlic powder

½ tsp salt

1 tbsp olive oil

1 cup diced onion

¼ cup diced green bell pepper

¼ cup diced red bell pepper

3 cloves garlic, minced

1 can Rotel tomatoes and chilis

32 ounces chicken stock

3 tbsp tomato paste

4 cups hot water

1 can black beans, drained

**You can also add corn if you want, I chose beans because of the protein.

Directions

1. Heat a large skillet over medium heat and drizzle 1 tbsp olive oil in the pain. Mix cayenne pepper, chili powder, garlic powder, and salt. Sprinkle a small amount of spice mix on both sides of chicken. Set aside the rest of the spice mix.

2. Place chicken breasts in skillet and cook until chicken is done. Use two forks to shred chicken. Set aside.

3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

5. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt, then simmer for an additional 30 minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

6. Top with any additional garnishes and enjoy!

(I didn't think to take a picture when I made this, so use your imagination to visualize delicious, awesome tortilla soup.)