Easy Chicken Tortilla Soup

Ingredients

• 2 skinless chicken breasts
• 900 ml chicken stock
• 400 g tinned chopped tomatoes
• 200 g tinned sweetcorn, drained
• 2 tbsp mild taco seasoning
• 200 g tinned kidney beans, drained
• 100 g plain tortilla chips
• 2 clove garlic cloves

Method

1. 1

   Place the whole chicken breasts in a large saucepan with the chicken stock, crushed garlic and taco seasoning. Bring to the boil, then reduce to a simmer and cook for 18–20 minutes until the chicken is cooked through.

2. 2

   Remove the chicken with a slotted spoon and shred with two forks, then return the shredded meat to the pan.

3. 3

   Stir in the tinned tomatoes, kidney beans and sweetcorn. Simmer for a further 5 minutes until everything is heated through and the flavours have combined.

4. 4

   Taste and adjust seasoning if needed. Ladle into bowls and top generously with tortilla chips for crunch. Serve immediately.