Summer soup.

   Yes, it's a soup recipe in the middle of summer, that's right! I can't help it that I love soups so much and I absolutely do not consider it to be a "winter dish"! Justin is not really a fan of soups, he just doesn't consider it as a "meal", so to encourage him to have a bowl, I need to find one that is full of meat and his favorite flavors! Tortilla soup - chunky, full of tender chicken and Mexican flavors, I knew he won't be able to resist and I was right! Here is the recipe:

Ingredients:

* 2 large chicken breasts
* 1 15oz can of black beans,  drained and rinsed
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 cup frozen corn
* 1 cup fresh cilantro
* 1 15oz fire roasted diced tomatoes
* 1 cup tomato sauce

* 1 tsp ground cumin
* 0.5 - 1 tsp chili powder (depending on how spice you want it to be)
* 1 tsp paprika
* salt and pepper

Garnish:
* tortilla strips
* sour cream


Directions:

1. In a large pot, cook chicken breast in salted water until soft - 45-60 minutes.

2. Take the chicken out of the water, let it cool for few minutes and shred it.

3. In the meantime, to the remaining water add onions, garlic, corn, diced tomatoes, and tomato sauce. Bring to boil and add spices (cumin, chili powder, paprika, salt and pepper).

4. Cook everything for 15 minutes, add shredded chicken and cilantro and cook for additional 15 minutes.

5. Serve garnished with sour cream and tortilla strips.

   Delicious! You can adjust spiciness to your liking, since I am not a fan of spicy food I just added a little bit of chili powder, but feel free to "spice things up"!

Enjoy,
Magda