Chicken Tortilla Soup

I arrived home late last night since I finally got my hair cut! I usually get the urge to chop my hair when the weather gets warmer, but I have been working so hard to grow it out since I chopped it after my wedding that I just added some layers and side bangs. Want to see?

Since I didn't get home until around 8:00 but both Jeff and I wanted an actual dinner, I threw together one of my favorite soups-chicken tortilla! My mom and sister also make this soup often (and we usually each make it differently), but it always turns out great. I love these kind of soups. You know-the kind where you simply pour everything into a pot and heat it up!

Ingredients:

• 1 jar salsa
• 28 oz chicken broth (more or less if you want)
• 1 can whole kernel corn
• 1 can black beans, drained and rinsed
• 1-2 cups of wild or brown rice (I used 1 cup of wild)
• 1 whole small chicken shredded
• 1 teaspoon chili powder
• 1 teaspoon cumin

-Shred the chicken after cooking (you could also buy a rotisserie chicken at the grocery store if you want to make this recipe even easier).

-Mix all of the ingredients together into a large pot.

-Let simmer for about 20-30 minutes.

-Serve with crushed tortilla chips, grated cheese and/or sour cream.

We were sitting down and enjoying our soup by 8:30! That is my kind of dinner. For a thicker soup, you can also add a can or two of cream of chicken soup. However since I still try and eat gluten-free when I can, I opted to leave the creamed soup out.


I think this soup is great for the winter and summer. For the winter, add the cream of chicken soup. For the summer, simply leave it out for a lighter version! Tomorrow is a big day for me. I will be opening my Etsy shop and selling the headbands I have been working on. I will be sure to post the store link on here tomorrow! Until then...have a great Saturday night :)