INGREDIENTS 

​

• 2 lbs chicken breast (thin sliced)

• 1 cup of onion, diced

• 1 cup of frozen corn

• 4 cloves of garlic (minced)

• 2 oz olive oil

• 2 cans of tomato sauce 

• 1 can of diced tomatoes with chilis (mild)

• 4 cups of chicken broth

• 2 1/2 tsp chili powder

• 1 1/2 tsp cumin

• 1 tsp oregano 

• 1 tsp garlic powder

• 1/2 salt 

• dash of pepper

​

DIRECTIONS

​​​

1. Sauté onions in olive oil for about 3 minutes. Add minced garlic and continue sautéing for another minute. Once the onions have begun to soften, add thinly sliced chicken breast and brown on each side.

*TIP: I use the thin sliced chicken breast because I find that the thick breasts tend to be tough and hard to shred at the end. 

​

2. Once all of the chicken is browned, add tomato sauce, diced tomatoes with chilis, chicken broth, and seasonings. Simmer on medium/low for about 20-30 minutes, or until the chicken is tender and easy to shred with a fork. 

*TIP: If the flame is too high and the soup begins to boil, the chicken becomes tough.

​

3. Once the chicken is fully cooked, take it out and shred with a fork. Continue to let the broth simmer. 

​

4. Add the shredded chicken and frozen corn to the broth. Simmer for 2-3 minutes, until the corn is soft. 

​

5. Top with diced avocado, shredded cheese, and tortilla strips. ENJOY!