Regina’s Chicken Tortilla Soup


2-3 tbsp Garlic, raw, put thru a press
1 ea onion, yellow, diced
2-3 stalks Celery, diced
1-2 tbs Olive oil
3-4 pcs Chicken breast, bone in, with skin or 1 whole chicken, bone in with skin
1 tbsp Cumin
1 tbsp Chili powder
1-2 tsp Oregano
1 ea bay leaf
2 bxs Swanson’s chicken broth – low sodium
2 bxs Water – fill Swanson boxes with water after broth is used
2 cans Tomatoes, Hunts, Diced with Chilies or Rotel tomatoes with chilies
or peppers 15 oz cans
2 cans Pinto beans, Bushes, with or without jalapenos
Tortilla chips (I prefer Tostitos Bite Size Gold) but any tortilla chip will work
Shredded cheddar cheese
Avocado, diced

Heat oil, add garlic, onion and celery, sauté. Brown chicken, then add all the spices, broth, water, and tomatoes. Cook on medium heat until chicken pulls away from bone. Remove chicken from pot. Remove skin and bones. Pull chicken meat apart or dice. Put chicken back in pot and add pinto beans. Cook until beans and chicken are heated

Crumble tortilla chips in individual serving bowls. Ladle in soup, top with a few chips and avocado.

Great for those cold winter evenings.



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