Soup for the Soul... and my fridge.

After a year of breast feeding, and then having a walking toddler, it seems that I'm always hungry, and usually filling up on goldfish crackers instead of a real meal.  I also forget to pee, but that's fine because I hardly drink water anymore, so hey.  No food means I get cranky... and nobody, I mean NOBODY likes a cranky mama. I started making soups each week to keep in my fridge so that I could just warm up a bowl for lunch.  Fast, easy, and little thought.  This soup is my favorite and is also my go-to recipe when I'm making a meal for a friend who is sick, or just had a baby, etc.  It's also one of Baylor's faves.

Allison's Chicken Tortilla Soup

I buy the Knorr chicken bullion cubes from the store, but you can get concentrated chicken broth packs from trader joes if that's where you shop.  All of this can be found at tjs.

6 cups chicken stock (6 cups water, 3 knorr cubes)
2/3 cup white rice
1 can fire roasted tomatoes (you can buy the spicy ones if you like an extra kick!)
1 can black beans (rinsed)
1 can corn (drained)
1 chopped onion
1 tsp cumin
1 tsp chili powder
2 tbs lime juice
1 shredded chicken breast (or, sometimes I'll use a rotisserie chicken and the meat is super soft and almost disintegrates into the soup, but that chicken is super salty on it's own, so add an extra cup of water, or only do 2.5 cubes of knorr and 6 cups of water, just fyi).
Sliced avocado,  crumbled tortilla chips, cheese, cilantro for topping if you like!

I throw everything (except chicken breast) into a pot, cover and bring it to a boil for 30 mins to make sure the rice is cooked, then I lower the heat and let it just simmer for a couple of hours. I add chick breast after I cook it in a pan on the burner and shred it... approx 15 mins into the soup cooking.  It can be ready to eat in an hour if you don't have lots of time.

Let me know if you have any questions!