RECIPE WED #16: Chicken Tortillas Soup

 Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 2 T Smoked Paprika
• 1 teaspoon dried oregano
• 1 (28 ounce) can tomato Puree
•  3 C chicken Stock
• 1/2 C Chili Pepper Brine
• 1 cup whole corn kernels, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh/dried cilantro
• 1 & 1/2 Lb boneless chicken breasts
• Squeeze of 1 Lime 

Garnish

• crushed tortilla chips
• quacamole
• shredded Monterey Jack cheese
• chopped green onions
• Sour Cream
• Chopped Fresh Cilantro

Directions

1. In a med bowl add corn, beans, cilantro, chili powder, smoked paprika, oregano, tomato puree, stock, lime juice and chiles brine stir to combine.
2. Into Crock pot add chicken breasts, onions, & garlic. 
3. Pour rest of ingredients over top
4. Cook on low for 4-6 hours
5. Cool to room temp and add to (2)- 1, Gallon Freezer Bags
6. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.