Chicken Tortilla Soup

1 can (10 oz) enchilada sauce
1 can (10 oz) corn
1 can (10 oz) diced tomatoes (I used no salt added), with juice
1 can (10 oz) dark red kidney beans, drained
1 can (4 oz) diced green chiles
2 tbsp lime juice
950 g boneless, skinless chicken breasts
1/2 dry ranch packet (I used homemade)
1 bunch cilantro, chopped
100 g diced onion
1/2 tbsp minced garlic
1/2 tbsp olive oil
4 chicken bouillon cubes
1 tsp cumin
1 tsp chili powder
1 c salsa (I used World Table Salsa Verde)
water (to desired consistency; I used about 2 cups)

7 servings.  31c, 6f, 32p

Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot.  Brown until onions are translucent, stirring regularly.  Add everything else.  Cook until chicken is done.  Remove and shred, then return to soup.  Portion out into 7 containers.

Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions.



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