Tortilla Soup

1. Heat oil in a large pot over medium high heat. Add onions, carrots, celery, zucchini, and frozen corn. Cook until they start to get tender (about 3 minutes). Add the garlic and cook for an additional minute. Then add beans, tomato sauce, chicken stock, and seasonings. Bring to a boil.

2. Add the raw chicken breasts, cover the pot and bring to a simmer for about 15-20 minutes or until the chicken is fully cooked. Remove the chicken from the pot, cut it into bite sized pieces and return it to the soup. Keep warm until ready to serve.

3. For the tortillas, preheat oven to 350ºF. Place tortillas onto a baking sheet and lightly spray with non-stick cooking spray (this will help the tortillas brown). Bake in the oven for about 10 minutes or until the tortillas are golden brown. Remove from oven and cut into strips.

4. Top each bowl of soup with crispy tortilla strips, cheese, sour cream, and cilantro.