Chicken Tortilla Soup 
by Bethany Todd 

INGREDIENTS
1-2 chicken breasts
5 cups chicken broth
1 can diced tomatoes (fire roasted flavor are best, otherwise it doesn't matter)
1/2 cup salsa verde (green salsa)
1/2 cup chopped onion
2 cloves garlic, coarsely chopped
1/2 cup frozen corn
1 can kidney beans (washed and drained)
handful cilantro, coarsely chopped
1 tsp. cumin
1 tsp. chili powder

DIRECTIONS
Boil and chop chicken. Saute onion and garlic with about 1-2 TBSP. olive oil. Add chicken, tomatoes, chicken broth. Bring to a boil and add remaining ingredients. Simmer on low until the soup is hot (10-15 minutes). Eat and enjoy guilt free. 

OPTIONAL ADDITIONS: 
brown rice in soup
avacado topping