My son requested this. Actually, he has asked for this every single day since we arrived back from Texas. I am trying to recreate the Tortilla soup that we ate in the longhorn state and this was my first attempt.

If you have never tried tortilla soup before I urge you to do so. For whatever reason it did not sound good to me and I steered clear of it. But, I was wrong…oh so wrong….Tortilla soup, forgive me.

Here is what you may need:

1. Chicken breasts, 2 decent sized ones, give or take.
2. 1 bag of black beans (14 oz) washed, soaked, and drained (or a can already cooked will do too!)

3. 10 oz of diced tomatoes (anybody have leftovers tomatoes from canning season? I have one jar left!)

4-6 cups of chicken broth

Frozen Corn (to taste, I used 2 cups)
Cilantro
Garlic
Cumin
Salt
Fresh Ground Pepper
Cheese, Shredded
1 package Tortilla Chips

Avocado (to place on top!)

First you want to thank your lucky stars for black beans and avocados, the world’s best food. I love you black beans. I love you avocado. Shoot, cumin..I love you too.

Then, make yer here soup cowpoke.

In a big ole pot, add the chopped up (or shredded) chicken with the beans, tomatoes and broth. Stirring every to often cook for a good 30 minutes. Add your spices and taste. If it needs more of a kick (this should be a pretty flavorful soup) then add more spices! Don’t be afraid of your cumin! Cook for another 10 minutes and then add your cilantro.

When you are ready to serve the soup cut up some avocado place it on top of the tortilla soup with a good heap of cheese. The cheese will melt into perfection over the hot soup. Serve with some tortilla chips and enjoy!

If you have good recipe for tortilla soup please share it. I want to perfect this recipe for my tortilla soup loving son!