Sometimes I search 10 recipes and the end product is a combination of all my research. Chicken tortilla soup falls in that category, and so I don’t forget (this time) what I did I am sharing the recipe here.

1 onion diced

3 gloves crushed garlic

1 tsp chili powder

1 tsp cumin powder

5 cups water

2 tablespoons chicken bouillon (I use Better Than Bouillon)

1 can enchilada sauce

I can Rotel (I used diced tomatoes with lime juice and cilantro)

Boil

Add 6 corn tortilla

When tortillas are soft blend with immersion blender.

Add

1 can corn (drained)

1 can black beans (drained & rinsed)

1-2 cups cooked shredded chicken.

8 oz velveeta cheese

Simmer until it looks good.

Serve with avocado sour cream corn chips.