I’ve been accused of being easy and I’ve been accused of being Mexican. Technically, both of those are true.
Added bonus if I can create Mexican inspired meals as a little homage to my heritage. So today I have a super easy Tortilla Soup Recipe for ya.
But before we put on our sombreros and make tortilla soup, let me mention lunch. I made an egg salad sandwich with a hard boiled egg and an extra white mixed with hummus and S&P. If you like this concept you can also try my Angel-ed Eggs.
It wasn’t really opened faced – I ate the other piece of bread with a slice of cheddar because I was hungry.
And of course dessert – calcium chews. Plural.
You only need 6 ingredients for this soup: broth, salsa, black beans, corn, can of chicken and tortilla chips or chip crumbs
Then, pour everything except the chips into a pot and heat thoroughly. The roasted corn I use is frozen so I heat it for at least 20 minutes. I also add a few splashed of Cholula for spice.
Pour the soup over the chips and garnish with avocado.
Talk about easy! Here’s the $ shot…
The TJ’s roasted corn really makes this soup! If you can, get that kind.
All the ingredients are shelf stable too – so you can keep this stuff on hand when you need a quick dinner. Tip: Just try not to eat all the avocado and chips before it’s heated That’s hard.
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