Chicken Tortilla Soup

Here is a very quick easy recipe, that my family loves, for Chicken Tortilla Soup:

Prep Time: 10 minutes

Cook Time: 15 minutes

1 tsp. olive oil (or coconut oil, my new love)

2 zucchinis, cubed

1 can (29 oz.) crushed tomatoes

4-6 cups chicken broth (I use low sodium and it depends on how soupy you like it)

1 cup of fresh or frozen corn

1 can (15 oz.) of black beans, rinsed

1 1/2 tsp cumin

1/2 tsp cayenne pepper

1 rotisserie chicken, meat pulled off and shredded

For serving: tortilla chips, lime quarters, avocado slices, shredded cheese, fresh cilantro

Heat oil in a stockpot. Add zucchini and saute for 2 minutes. Add crushed tomatoes, chicken broth, corn, cumin, cayenne and shredded chicken. Heat to a boil. Place a handfull of tortilla chips in a soup bowl. Ladle hot soup over the top. Add a generous squeeze of lime to the soup. Top with avocado slices, cheese, and cilantro. Refrigerate any leftovers, which does not happen at my house. Serves 4.

Enjoy.

About sherianne

For those of you who don’t know me, my name is SheriAnne Nelson and I am happily married to my husband Mike. I’m a mother of three beautiful children ages 9, almost 6, and 3, am a passionate fitness professional, and a Star Diamond Level fitness coach within the Team Beachbody program in Scottsdale, Arizona.