Chicken Tortilla Soup

Recipe by
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Instructions

• 1Place the chicken breasts into a large saucepan with a lid. Add enough water to just cover the chicken. Cover the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer the chicken until the meat is no longer pink, about 12 minutes.
• 2Transfer the chicken breasts to a large bowl, and using 2 forks, shred the chicken meat. Set aside.
• 3Heat the olive oil in a large pot with a lid over medium heat. Add the onion and garlic, and cook and stir until both are soft, 2 to 3 minutes.
• 4Add the chili powder, oregano, bell pepper, tomatoes, broth, and water. Bring to a boil, then reduce the heat to low and simmer for 5 to 10 minutes with the lid set slightly askew on the pot.
• 5Add the shredded chicken, corn (if using) and beans (if using). Cook for 10 more minutes, covered, stirring once or twice. Remove from the heat.
• 6Equally divide the soup into 4 to 6 containers, Erin is using our 32 oz Round Food Storage Container Snap Pak because they are the perfect size and totally leak-proof!

NOTES: Store in the refrigerator for up to 5 or 6 days. To reheat, microwave for 2-3 minutes or warm in a pot over medium-high heat for 6-7 minutes stirring frequently.