Monday, August 6, 2012

Chicken Tortilla Soup

1 tsp olive oil
2 zucchinis, cubed
1 can of crushed tomatoes
6 cups chicken broth
1 cup fresh or frozen corn
1 cup fresh or frozen onion
1 cup fresh or frozen green bell pepper
1 cup fresh or frozen red bell pepper
1 cup fresh or frozen yellow bell pepper
(or buy the bag of green, red, and yellow peppers in the freezer aisle at Kroger)
1 can of black beans drained and rinsed
1 1/2 tsp cumin
1/2 tsp cayenne pepper
pre-cooked chicken, shredded (I put a 3-4 pack of breasts in the crock pot the night before)

Heat oil in stockpot. Add zucchini and saute for 2 minutes. Add crushed tomatoes, chicken broth, corn, peppers, onions, cumin, cayenne, and shredded chicken. Heat to a boil.
Serve with toppings you desire such as tortilla chips, lime, avocado slices, shredded cheese, cilantro, sour cream.
*adapted from a Kroger recipe

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