Chicken Tortilla Soup

Serving size: 4 - 5

Ingredients

1 tablespoon extra virgin olive oil, SKW Garlic infused EVOO preferred

1 white onion, diced

3 carrots, diced

3 celery stalks, diced

3 garlic cloves, minced

2 chicken breasts

⅓ cup butter

⅓ cup flour

4 ½ cups chicken broth

1 cup water

1 can black beans

22 oz can cream of chicken soup

10 oz can diced tomatoes

1 15 oz can of corn

1 packet low sodium taco seasoning

Cayenne pepper, dash

Sea Salt & Pepper

Fresh Jalapeno, sliced (optional)

Fresh cilantro, roughly chopped (optional)

Tortilla strips (optional)

Sour cream, dallop (optional)

Instructions:

1. Coat the bottom of a heated dutch oven or pot with EVOO.

2. Once the pot is coated with oil, add in white onion, celery, carrots and saute on medium- low heat for about two minutes.

3. Add in butter and cook until melted.

4. Quickly mix in the flour making sure to continuously stir to prevent flour from clumping - mix together until butter and flour mixture is combined.

5. In the same pot, add in chicken broth, water, half of the cream of chicken soup, taco seasoning, dash of cayenne, salt, pepper, and mix together.

6. Add in chicken breast, cover with lid and continue to cook on medium- low heat for thirty minutes or until chicken is tender.

7. Once chicken is cooked through, remove, shred or dice and place back into the pot.

8. Add in remaining cream of chicken soup and corn, stir to mix ingredients together.

9. Cook uncovered for an additional ten minutes stirring constantly.

10. Use a ladle to spoon soup into your favorite bowl. Garnish with jalapenos, cilantro and a dallop of sour cream. Serve hot and enjoy!

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