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Kid-Friendly Chicken Tortilla Soup

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Ingredients
  

  • 1 Package Boneless, Skinless Chicken Breast
  • 1 Tbsp Olive Oil
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 Cup Diced Onion
  • 1 Small Green Pepper, diced
  • 1 Small Red Pepper, diced
  • 3 Garlic Cloves- minced
  • 1 Can Fire Roasted Tomatoes
  • 32 oz Low-sodium chicken stock
  • 3 Tbsp Tomato Paste
  • 4 Cups Hot Water
  • 2 (15 oz) Cans Black Bean, drained and rinsed
  • 1 Can Yellow Corn

Optional

Sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and/or cilantro, for garnishing

Instructions
 

  • Preheat the oven to 375°F. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of salt and pepper   both sides.
  • Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken ( or use the paddle feature on a KitchenAid mixer to shred ) Set aside.
  • Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking.  Mix cumin, chili pepper, garlic powder, and salt together in a small bowl, then add the spice mix to the pot. Stir to combine
  • add shredded chicken and stir.
  • Pour in tomatoes , chicken stock, tomato paste, water, corn and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.