SOOOOOUUUUUP

I make this rather often because it's super quick and super tasty.

Capree's Chicken Tortilla Soup!

• 2 skinless, boneless chicken breasts (OR use pre-cooked, frozen chicken, to save on time)
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 2 cans condensed chicken broth (plus 2 cans of water)
• 1 cup frozen corn kernels or 1 small can corn
• 1 cup chopped onion
• 1 teaspoon chili powder
• dash or 2 white pepper (to taste, optional)
• dash or 2 of cajun seasoning (optional)
• 1 tablespoon lemon juice or lime juice.. or a mixture
• 2 small cans diced green chiles
• 1 can black beans, drained and rinsed (optional)
• 1 can kidney beans, drained and rinsed (optional)
• 3-5 tablespoons sour cream (optional)
• tortilla chips
• 1/2 cup shredded cheese of choice (optional)

When I make this, I'm usually pretty generous with the measurements, so adjust according to your own tastes. I tend to use rounded measurements of everything.

DIRECTIONS

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Shred. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, white pepper, cajun seasoning, lemon juice, green chiles, beans, and sour cream. Reduce heat to low and simmer for about 20 to 30 minutes (the longer the better).
2. Serve in individual bowls and top with the cheese. Top with the crumbled tortilla chips as you like (or be fancy and make your own julienned tortilla strips).

You may wish to saute the onion for a bit before adding the broth, etc. It's entirely up to you. This is also good with just one kind of bean or the other. I like both as it makes the soup a little more substantial. This recipe really lends itself to experimentation, so please have fun with it! It tastes even better as leftovers, too.