Kick'n Chunky Chicken Tortilla Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 14
• 2 large chicken breasts
• 3 celery ribs, diced
• 3 carrots, diced
• 1 medium onion, diced
• 1 (32 ounce) can low sodium vegetable broth
• 1 (15 ounce) can rotel tomatoes & chilies
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can sweet corn, drained
• 2 (12 ounce) cans campbell's cream of chicken soup
• 2 garlic cloves, minced
• 1 tablespoon flour
• 1 tablespoon cornstarch
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/4-1 teaspoon cayenne pepper (depending on how hot or mild you like it)
• 1 teaspoon salt
• 3 tablespoons olive oil
• tortilla chips or tortilla, cut into strips
• sour cream (optional)
• shredded cheese (optional)

Recipe

• 1 fillet chicken breasts in half and bake at 400 degrees for 20 minute while chicken is cooking, proceed with steps 2-6.
• 2 mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
• 3 in a large pot sautee onions, celery, carrots and garlic in oil until tender
• 4 add vegetable broth to the pot.
• 5 stir in corn, black beans and can of rotel tomatoes and green chiles.
• 6 add seasoning mixture and stir on medium high heat.
• 7 when chicken is done, cut into large chunks and add to the pot.
• 8 add 2 cans of cream of chicken soup to pot and mix well.
• 9 continue stirring soup on medium high heat about 20 minutes.
• 10 when soup is done, place a handful of tortilla chips into soup bowls.
• 11 sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
• 12 top off with a dollop of sour cream and enjoy!