Easy Chicken Tortilla Soup
by Jill Himmelfarb

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Source: Adapted from Jerry Himmelfarb
Course: Soups/Stews
Cuisine: Mexican
Food Group: Poultry
Serves: 6


1 package(s) boneless skinless chicken breasts, cut into bite size pieces
1 quart chicken stock
1 quart La Mexicana Salsa (found in produce dept)
1 package(s) Tri color tortellini
1 can(s) black beans
1 can(s) yellow corn
2 tablespoon(s) olive oil
4 clove(s) minced garlic
sour cream
corn chips

Over medium heat, add olive oil and minced garlic. Let garlic saute for just a minute then add chicken. Let chicken cook most of the way through. Pour in chicken stock and salsa. Raise heat to high and bring to a boil. Reduce heat back to medium and add tortellini. Let cook for about 8 minutes. Add corn and black beans. Let cook another 4-5 minutes. Scoop soup into bowls. Top each bowl with a dollop of sour cream, sprinkle cilantro over and pop in a few corn chips. Enjoy!!