Chicken Tortilla Soup

This past week I decided to make one of my favorite soups. It was delish! It was a recipe I took from Sandra Lee and slightly modified it. So good and easy in fact, I thought I would share the recipe. If any of you are like me and like simple, easy, and quick recipes this is one for you.

• In a lightly oiled saute pan cook 2-3 chicken breasts until no longer pink. Once cooked let the meat cool slightly and then begin pulling chicken apart into thin strips/chunks that are skinny and about .5 inch long.
  
• In a separate pan saute about a half cup of diced onion and 3-4 cloves of garlic until lightly browned.
• Combine pulled chicken, onions, and garlic into large pot.
• Add 1 box/container of chicken broth to the pot
  
• Add 1 box/container of Cambpbells V8 Southwetern Corn Soup
• Add 1 can of Green Giant Mexicorn
• Add 1 can of Diced Mexican Tomatoes (or something with diced tomatoes and chiles)
• Add a 1/2 cup of crumbled tortilla chips
• Add one dash of crushed red pepper
  
• Bring the pot of ingredients to a boil, then lower heat to a simmer for 20 minutes
• When serving add sliced avacado, sour cream, shredded cheese, crunched tortilla chips, and tabasco sauce as desired.

Voila! You have a tasty meal in just 30 minutes :-) Enjoy!