POV: you’re in the middle of moving mayhem, get to your new house and remember you have no food and no idea what to cook for dinner…😬🫠 Shout out to -Vee for keeping me sane AND helping me save with Hy-Vee PERKS! It’s FREE and gives you exclusive access to discounts!🥳 Sign up for free! (Link in my bio) p.s. What’s on your dinner menu this week? . . Chicken Tortilla Soup Recipe: 1 Tbsp olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 jalapeno pepper , seeded and diced 1 tsp ground cumin 1 tsp chilli powder 1 lb chicken breasts, (2 medium) 20 oz can crushed tomatoes 32 oz chicken broth 14 oz can black beans, drained and rinsed 14 oz can corn, drained and rinsed 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish) 1 lime, juice 1 tsp salt, to taste Homemade Tortilla Strips (I skipped this step and used crushed corn chips instead to save time BUT this step adds a delicious extra touch) 1/4 cup olive oil 8 corn tortillas , (6” tortillas) Toppings 1 large avocado, diced 1 lime, cut into wedges, to serve Cheese Sour cream Cilantro Instructions Tortilla Strips: Preheat a pan with 1/4 cup olive oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside. Chicken Tortilla Soup: Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften. * Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes. * Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice. * Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges #Hyvee #hyveeperks #hyveepartner #dinner #dinnerrecipe