I’d like to be very clear that I no longer cook. I served my time and now I only “cook” that which is absolutely necessary for survival and is quick, easy and tasty!
First gather your ingredients:
Bear Creek Tortilla Soup Mix (Wal-Mart carries this or you can get it on Amazon)
Tyson Southwestern Chicken Breast Strips (frozen)
Shredded cheese of your choice
Avocado
Tortilla chips or strips
Lime
Sour Cream is optional
Cilantro is optional
Sometimes I add chopped green chilies to increase the spice level
Add eight cups of water to a large pot. Bring to a boil and add your soup mix, stirring well until powder is dissolved.
Reduce heat to medium and add frozen chicken.
Simmer for 15 minutes, stirring occasionally.
Ladle into bowls.
Cut a slice of lime and squeeze the juice over the hot soup.
Sprinkle with chips and cheese.
Top with sour cream, and slices of avocado.
May top with chopped cilantro.
Makes eight servings. (I double the batch for company.)
Goes well with deadlines and is especially yummy while you are reading my latest release from Love Inspired, Oklahoma Reunion.
Oh, and you can always use your leftover turkey and make Turkey Tortilla Soup!
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