Chicken Tortilla Soup

15 minutes || My rating: 10/10 || Difficulty rating: Easy

Directions:

1. Take 2 chicken breasts and season with southwest seasoning. Grill until fully cooked through,165 degrees.
   
2. Dice 1 medium onion and 1 clove of garlic.
   
3. In a medium size pot, on medium heat, add 1 tablespoon of olive oil, garlic, and onions, cook until translucent – about 5 mins. 
   
4. Add to the pot, 1 can of Rotel (tomatoes & green chiles), 1 can of rinsed black beans, 1 can of corn, 1 can of cream of chicken soup, 1 can of sliced carrots, 3 cups of chicken broth, and 2 tablespoons of minced jalapenos (pickled not raw). Bring to a simmer and thoroughly stir the mixture. Taste, if you want more spice, add more jalapenos. 
   
5. Dice your chicken and add to the pot. Add about ½ cup of shredded cheddar to the pot and stir.
   
6. Bring back to a simmer and then remove from heat. Serve in a bowl and top with some additional shredded cheese, crushed tortilla chips, and some slices of avocado. 
   

This will warm you up on a cold day!