The Easiest And Best Chicken Tortilla Soup - cooking recipe

Ingredients

CHICKEN TORTILLA SOUP
2 boneless skinless chicken breasts
32 ounces chicken stock
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can black beans
1 (12 ounce) jar pico de gallo (may use fresh pico de gallo or salsa fresca)
salt and pepper
cumin
chili powder
3 -4 ounces tortilla chips, crumbled
TOPPINGS
chopped chili pepper (mild or hot)
fresh lime wedge
diced avocado
chopped cilantro
sour cream
shredded cheddar cheese or shredded monterey jack cheese

Preparation

Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
Remove chicken from pot and place on a cutting board.
Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
Serve while hot. Also good reheated the next day.
Garnish with a squeeze of fresh lime and your favorite toppings.