Sister Swap: Chicken Tortilla Soup

Hello again! This week I'm sharing a recipe. I got the original recipe (pictured) from a friend of mine. If you like all the ingredients feel free to follow it exactly. I'll be sharing how I do it-since I modify it for my families tastes. This makes about 10-1 1/2 cup servings. Being that it uses canned ingredients I don't try and half it. However, it freezes fantastically for an easy dinner later.

Chicken Tortilla Soup

(modified ingredients)

1/2 onion-chopped

2 bell peppers-diced (any color)

3 cloves garlic-minced

1 jalapeno-seeded and minced

1 rotisserie chicken-skinned, meat pulled off, and shredded

1 can kidney beans-partially drained

1 can black beans-drained and rinsed

1 can corn-drained

1 large (28oz) can crushed tomatoes-do not drain

1 can (14.5oz) can petite cut tomatoes-do not drain

1 quart chicken stock/broth

2 Tbsp chili powder

2 tsp paprika

1 tsp coriander

1 Tbsp cumin

2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp salt

1 tsp pepper

olive oil

I like to prep everything before I begin. After you start adding things, the soup progresses quickly so it makes it easier to have everything ready. I chop all the veggies, measure all the spices into a single small bowl, shred the chicken, open all the cans, and drain the ones that need it. With everything pre-prepped, you can just grab and dump.

To freeze- I use the twist on Ziploc containers, leave about an inch of space (liquids expand when frozen),  mark the date and throw it in the freezer.

Hope you enjoy!
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Want to see my post on Rachel's blog? Check it out!