Olive-Me & Co.’s Chicken Tortilla Soup

Ingredients:

• 1 small onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 2 tbsp. Olive-Me & Co.’s EVOO (try our Arbequina, Ascolano or House Blend!)
• 2 tbsp. garlic, minced
• 1 can crushed tomatoes, pureed
• 2 tbsp. taco seasoning
• 1 can pinto beans (drained)
• 1/2 cup corn, fresh or canned
• 2-3 chicken breasts
• 6 cups chicken broth
• Masa (use as thickener)

Instructions:

1. In a large saucepan, sauté onions and peppers in Olive-Me & Co. olive oil for 3-5 minutes, or until soft.
2. Add garlic and tomato puree. Cook for 1-2 minutes.
3. Add chicken stock, shredded chicken, salt/pepper, beans, corn and seasoning. Simmer on low for 20 minutes. Add additional seasoning to taste.
4. If you prefer a thicker soup, add 1 tsp. of Masa at a time, until desired thickness is reached.
5. Serve in bowls, garnish with shredded cheddar cheese, avocado and tortilla strips.

Notes: We like to use shredded leftover rotisserie chicken. Dry pinto beans can be used; soak for 2-3 hours prior and then boil with 1 tsp of salt.