Chicken Tortilla Soup

Sitting around waiting on The Bun has not been easy. My to do list is complete, bags are packed and literally all I am doing is waiting for him now. And the gates aren't even beginning to open for his arrival! I'm trying to stay busy, so I got in the kitchen and made a soup because I love to freeze soup and this will give us something to pull out after his arrival. Or maybe before if I am 42 weeks pregnant and don't feel like cooking!! :) I've got my other household chores on a schedule now that I am a full time "homemaker." Today is washing sheets and going to the grocery store. That transition from full time worker to full time housewife hasn't been as easy as I expected it to be, even though that is all I have ever wanted to be! It was tough giving up something that I had worked so hard at, but I am learning to release control.

This soup was so easy because everything was out of a can. And honestly, I have tasted better versions of this soup but can't argue with easy!

Chicken Tortilla Soup

1 (10 oz.) can chicken, drained
1 onion
olive oil
cumin, to taste
chili powder, to taste
2 cans cream of chicken soup
1 can Rotel
1 can black beans
1 can white corn, drained
1 (14.5) oz. can chicken broth

In a pot, heat olive oil and add onion. Cook until tender. Add chicken to onions and season liberally with cumin and chili powder. Next add the other cans and stir. I did have leftover chicken stock I saved from last week, and not really sure how much I ended up adding. Add as much as you want until your soup reaches the consistency that you would like it to be. Simmer on low until heated through. Serve with tortilla chips.

To freeze: Allow to cool and place in freezer safe container (I use ziploc bags.) and freeze up to three months.

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