*Optional toppings: fresh cilantro, diced avocado, chopped tomatoes and shredded jack cheese
Instructions
Preheat oven to 425°
Season chicken breasts lightly with salt and pepper and bake 14 minutes or until cooked through. Set chicken aside to cool then cut into small bite sized pieces.
Preheat large stock pot on medium high. Heat olive oil and add celery and onion and saute about 2-3 min until translucent. Add garlic, and saute 1 more minute. Add can of tomatoes with the juice and the can of tomato sauce. Pour in the 4 cups of chicken stock. Add in the chili powder, cumin and salt and pepper. Cook for 5 minutes.
Add diced chicken, corn, torn up corn tortillas and black beans and cook for 10 more minutes.
Serve with tortilla chips, fresh cilantro, sliced avocado and chopped tomatoes
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-tortilla-soup/