TJ’s Chicken Tortilla Soup

By ebdonahue

Ingredients

• 1 carton Trader Joe’s Tomato and Roasted Red Pepper Soup
• 1/2 carton vegetable broth (I substituted with some chicken broth I already had on hand)
• 1/2 bag frozen roasted corn (or 1 can)
• 4 cubes of cilantro (or 1/4 cup chopped)
• 1/3 cup Trader Joe’s Habanero & Lime Salsa (omg my new favorite salsa! I never thought I’d fine one to replace the deep love I have for the chipotle garlic salsa but I have!)
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1/2 cup chopped onion
• 2 cooked, shredded chicken breasts (I just popped one giant one in the crock-pot with the rest of the jar of salsa and it was perfect!)
• Tortilla chips, crumbled
• Mexican cheese, shredded
• Sour cream, optional
• Sliced avocado, optional

Preparation

Step 1

Throw everything except chips and cheese into a pot and bring to boil, then simmer for 10 minutes. Serve into bowls. Top with chips and cheese and any other toppings your little heart desires.

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