The Best Chicken Tortilla Soup! My favorite part about fall - bring on the soup! I have made this version for years! This is a great not only for meals, but sometimes if I'm getting hungry in the afternoon, you can heat up a little. For my @ww friends - 2 cups is only 1 point (leaves room for toppings like crushed tortilla chips, avocado and cheese!) Ingredients - Makes 6 servings 2 boneless, skinless chicken breasts 15 oz. black beans, canned rinsed 15 oz. fire roasted diced tomatoes Hunts brand 15 oz. diced tomatoes with hatch chilies Rotel Brand 2 cups chicken broth 3 tablespoons tomato paste 1/4 cup cilantro chopped 1/2 cup white onion diced 4 baby bell peppers diced 3 stalks celery diced 1 large carrot diced 1/2 cup green pepper diced 4 cloves garlic chopped 1 tablespoon olive oil 1.5 tsp. ground cumin 1 tsp. chili powder 1 tsp. garlic powder 1/2 tsp. salt 1/2 cup salsa INSTRUCTIONS Mix the seasonings in a bowl. Set aside. Preheat oven to 350. Season 2 boneless skinless chicken breasts with about a teasopoon of the seasoning. Bake without turning for 25 mintes. Let cool. Meanwhile, chop all the vegetables and drain the black beans. I pureed the diced tomatoes and salsa so it's smooth – that's optional. In a large pot, add 1 tablespoon olive oil. Let heat for a minute. Add the vegetables and saute for 5 minutes. Add the rest of the seasonings, stir and cook another 2 minutes. Add the tomato paste, cook for 2 more minutes. Add the drained black beans, cooked and diced chicken, pureed tomatoes and chicken broth.Bring to a boil, reduce heat to low – simmer for 40 minutes. To serve, I crush a few tortilla chips on top, added avocado and cheese. Printable recipe on my blog https://www.jenn-cooks.com/the-best-chicken-tortilla-soup/ Tag a friend and let me know if you try this! #tortillasouprecipe #chickentortillasoup #delish #jenncooks