Weeknight Mexican Tortilla Soup

This hearty soup is perfect for anytime of year. Plus, this simple recipe is ready in just 30 minutes, making it a perfect weeknight meal for the whole family. Adapted from KIWI Magazine.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/4 teaspoon salt
• 2 large cloves garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 4 cups low sodium chicken broth
• 1 cup canned diced tomatoes with green chiles
• 1 cup canned or frozen corn
• 1 1/2 cups shredded turkey or chicken
• 1 cup tortilla chips, crushed into 1/2-inch pieces
• 1 cup shredded monterey jack cheese
• Sliced avocado (optional)
• Fresh cilantro (optional)

Directions:

Step 1: In a large stockpot, heat olive oil over medium-low heat. Add onions and salt, stirring frequently until onions are translucent. Add minced garlic; cook for 1 minute.

Step 2:  Add chili powder and cumin, and cook until fragrant, about 1 minute. Add chicken broth and canned tomatoes to pot, and raise heat to medium. Cook for 5 minutes.

Step 3: Stir in corn and cooked chicken or turkey, and cook for another 5 minutes until heated through.

Step 4: Ladle soup into bowls and top with crushed tortilla chips and shredded cheese. Add sliced avocado and cilantro, if desired, and enjoy!

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