Chicken Tortilla Soup

Soup is usually at the very bottom of my go-to list this time of year.  The sweltering heat of the south definitely does not make me want a steaming bowl of hot liquid.  For whatever reason, last week I wanted tortilla soup.  I find that 90% of the time when trying to think of what to make, something in the category of Mexican Food comes to mind.  I can't help it! Mexican food is the BEST!!!

Anyways, there are so many different variations of tortilla soup.  This is one I just kind of made up with what I had on hand and thought would taste good!

Ingredients:

1 lb chicken breast
1 Tablespoon olive oil
1 small yellow onion chopped
1 medium zucchini chopped
2 Tablespoons chopped garlic
1 jalapeno seeded and chopped (or leave some seeds in for heat)
2 tsp chile powder
2 tsp ground cumin
3-4 cups chicken broth
1 14.5 oz can stewed tomatoes
1 can Rotel tomatoes & green chiles
2 cups corn (I used frozen)
1 can black beans drained and rinsed

Directions:

Cook chicken breast and shred or dice.  I cut raw chicken into bite sized pieces and cooked in the pan with some olive oil.  Set aside cooked chicken.

In a pot with the olive oil, saute the onion, zucchini, garlic and jalapeno until veggies are soft.  Season with cumin, chile powder, salt and pepper.  Pour in chicken broth, tomatoes, Rotel, corn and black beans.  Stir in cooked chicken breast.  Heat mixture to a simmer.  You can simmer for a bit if you want or enjoy right away.  Super easy, right!? Oh, don't forget to see below for what to serve it with. 

For garnishing/serving: sour cream, sliced avocado, shredded cheese, tortilla chips