Back when I was living in west Philly and going to school I worked at a mexican restaurant. The food was amazing. Once or twice the chef made this Chicken Tortilla soup that was so good, and last week I found myself with an intense craving for it! I ended up whipping some up after looking at a few different recipes and it turned out amazing! I’ve never had great talent with making soup so I was extra excited that this one was so good. The best part? So easy to make! I think I may just be having this for lunch until spring hits:)

CHICKEN TORTILLA SOUP

(adapted from EveryDayHomeCook)

2 Cups of Shredded Chicken

4 Cups of Chicken Broth

1/2 Tsp of Garlic Powder

1/2 Tsp of Chilli Powder

1/2 Cup of Chopped Carrots

1/2 Cup of Fresh or Frozen Corn Kernals

1 Cup of Crushed Tomatoes

Bake or Fried Tortilla strips

Add all ingredients to a large pot, bring to a boil and then let simmer for 20 minutes until carrots are soft. Spoon into bowls, add tortillas and enjoy!

I told you… way easy! The original recipe also has 1/4 tsp of cumin, I’m not a big fan of cumin, so I skipped it and it was great, but if you like it then you can add it back in. Either way, you should definitely make it!