Chicken Tortilla Soup

Boil chicken breasts in water until fully cooked. Remove from heat and when cool enough to handle, shred with a fork.

In a large stock pot on medium, heat oil and saute garlic and onions. When the onions are soft and translucent add taco seasoning, chicken broth, tomatoes (undrained), black beans (undrained), kidney beans (thoroughly rinsed), and corn. Bring to a simmer.

Mix the corn starch and water together in a small bowl. Add to the pot and bring to a boil to thicken. If it gets a little too thick, add another ¼ cup of water.

Stir in the cooked chicken, and continue to simmer for another 10 minutes or so until all the flavors meld. Splash in some hot sauce to whatever meets your taste. Check the seasoning and add salt and pepper if it needs it.

Serve with shredded cheese, a dollop of sour cream, and tortilla chips.

Next time, I plan to add a small can of diced green chiles for another layer of flavor !

Enjoy!