Savory, flavorful soups and stews are great for any Fall or Winter day, but on Sundays I especially like making something that can sit on the stove and more or less be ready to eat whenever we decide we’re hungry. We tend to sleep in, eat a bigger breakfast later in the morning and our meal schedule sort of shifts.
For this soup, I wanted to add more flavor by giving my tortilla chips an unexpected little zing. Lime juice, salt and pepper were the perfect combo. Instructions in making your own Pepper Lime Tortilla Chips are included in the recipe below. You can make a whole pack or save some for burritos or soft tacos later!
The best part of this soup, aside from how fantastic is tastes, is that it is so simple even an older kiddo could make it! If you can do just a little cutting and open a few cans (and safely operate the oven and stovetop) you can totally make this soup!
- 6 Cups Chicken Stock
- 2 Large Boneless Skinless Chicken Breasts
- I Small Can Diced Green Chilies
- 3 Cloves Garlic, Chopped
- I Can Fire Roasted Tomatoes
- I Cup Frozen Corn
- I/2 Cup Chopped Cilantro (Fresh)
- I Can Great Northern (White) Beans
- I Avocado
- I Package Soft Tortillas
- 1 Lime
- In a large sauce pan, combine the first SEVEN ingredients.
- Cook over medium low, covered, for approximately 1 hour, or until the chicken is cooked through and shreds easily.
- Remove chicken breasts from the soup and shred.
- Return chicken to the soup.
- Add the Great Northern Beans to the soup and the juice of half a lime (reserve the other half).
- Continue to cook over low heat.
- In the meantime, preheat the over to 350 degrees.
- Place tortillas in a single layer on a flat baking sheet.
- Rub each tortilla generously with the cut side of a lime.
- Season tortillas well with salt and pepper.
- Using a pizza cutter or knife, cut tortillas in to bite size strips or into triangle chips.
- Bake in the over for 10-15 minutes, or until crisp. Keep an eye on them so that they don't burn.
- Serve the soup with tortilla strips, a sprinkle of fresh cilantro and a few slices of avocado.