Ingredients
- 3 tbls. olive oil
- 5 corn or whole-wheat tortillas, cut into strips
- 2 organic chicken breasts
- 6 cups organic chicken stock
- 1 teaspoon oregano
- 1 tablespoon cumin
- salt & pepper, to taste
- 1 15-oz. can organic tomato sauce
- 1 15-oz. can organic cannellini beans, drained and rinsed
- 1 15-oz. can organic black beans, drained and rinsed
- 2 ears sweet corn, or 1 1/2 cups frozen corn
- 1 small zucchini, diced
- 1 cup diced carrot
- 1 large clove garlic, minced
- 1 1/2 cups diced onion
- toppings, if desired: fresh cilantro, salsa, avocado, etc.
Instructions
- Place large pot over medium heat.
- Sauté onion, garlic, carrot, zucchini and corn in olive oil to soften slightly, 5 minutes.
- Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup.
- Cover and simmer 10-15 minutes or until chicken is cooked completely.
- Remove from pot, shred and return to soup. Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.
- Save for lunch the next day: Portion out for lunch and place in separate container, gather toppings in baggies/lunch ware. In the morning, heat up soup and pour into thermos.
- Place in lunchbox and you're done.
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