Ten Can Chicken Tortilla Soup

Brown chicken breasts (salt and pepper lightly, if desired) and shred into small pieces while still warm. (You can use canned chicken if you’re in a rush. It’s not quite as good, but it’s close.) Set aside.

Heat olive oil over medium-high heat in a large stock pot. Once hot, add garlic and onion and saute until onions are translucent and garlic is just starting to brown. Turn heat down to medium-low. Add the chicken and beef broth and the tomato soup. Stir to combine.

Allow to heat for 5-8 minutes, then add the stewed tomatoes (you may want to chop these up a bit if they’re large pieces), and Rotel (you can use anywhere from 1 can of mild to 2 cans of original, which will adjust the heat of the final product according to taste). Add cumin and cilantro (if using dried) to taste and stir. Allow to come to a gentle boil, then turn heat down to low. Add shredded chicken.

Allow to simmer for 40 minutes. Add corn and allow to simmer for another 5-8 minutes.

Serve with crushed tortilla chips and Monterey Jack cheese in the bottom of the bowl, and top with soup. Garnish soup with a little more cheese, sour cream and avocado.

(Note: I modified this from a recipe I found on another website, www.quick-and-easy-dinner.com.)