My Favourite Chicken Tortilla Soup

I've been making this soup for years, and it was a regular go-to for yummy, warming, filling and pretty healthy comfort food. However, I hadn't made it in about two years, simply because my mother doesn't like to branch out and try new things. But recently I've had a craving for it, and I also need something to take for lunches to work, so, on this frigid Valentine's Day Sunday, I decided to make a good pot of my favourite Chicken Tortilla Soup!

(Sorry, I refrigerated it, and forgot to take a picture of the finished product)

Anyhoo - this is super simple, and easy to make, and tasty to boot.





What you need:

• 1 boneless, skinless chicken breast (about 200g), cut in small bites.
• 1 can of black beans
• 1 medium onion, roughly chopped
• 1 clove of garlic, crushed or diced
• 1 large (28 oz) can of tomatoes (I used whole tomatoes with Italian spices , and crushed the tomatoes by hand)
• 2.5 cups of chicken broth (I use Aurora bouillon cubes)
• 2 cups of water
• 1 tsp Italian seasoning/ spices
• 2 tsps Chili powder
• 1.5 tbs pure cocoa powder
• 1 tsp coriander
• 1/2 green chili pepper (optional, to taste)
• salt and pepper to taste

Add after cooking:

• avocado
• tortilla chips
• shredded cheddar cheese

Fry the onion and garlic in olive oil until tender. Add all the other ingredients, adding spices last. Let it cook on low for about an hour or 1.5 hours. Put in some chopped avocado, totrialla chips and cheddar cheese in individual bowls when serving!