Chicken Tortilla Soup

3 tbsp olive oil

16 oz Guidry’s onion mix

2 heaping tbsp garlic

1 jalapeño chopped

Several dashes Tobasco

2 zucchini chopped

2 squash chopped

4-5 carrots chopped

1 can diced tomatoes

1 can rotel

1 can black beans

1 cream of corn or whole corn

4 tsp cumin

1/2 cup cilantro chopped

3-4 chicken breast whole

16 oz tomato sauce

1.5 32 oz Swanson chicken broth containers

1 tbsp Garlic powder

1 tbsp Onion powder

Cajun seasoning to taste

1. Sauté Guidry’s onion mix, garlic, and chopped jalapeños in olive oil. I added several dashes of Tobasco. I can’t help myself. I love Tobasco!

2. Add zucchini, squash, and carrots. Sauté for a few minutes adding a little water if needed to keep from sticking.

3. Add all other ingredients including whole chicken breasts, seasonings, and cilantro. Bring to a boil for a few minutes then simmer for 30 minutes or so.

4. Remove chicken breast, shred with a fork, and add chicken back to pot. That’s it!

Enjoy!

Optional toppings: tortilla strips, avocado, jalapeños, sour cream, limes, or cheese.

Some of the ingredients below

Step 1

Step 2

Step 3 and 4

Enjoy!