Roast in the oven for 25 minutes, until the chicken is cooked through and the juices run clear. Allow to cool for 15 minutes, then dice. For the soup: In a 5-quart Dutch oven, heat olive oil over medium-high heat. Add red onion and garlic; stir to coat. Cook for 5 minutes or until the onions are tender. Ingredients 1 15.25 ounce can of Black Beans, drained 1 14.5 ounce can of Diced Tomatoes 1 4 ounce can of Green Chilies 1 14.5 ounce can of Chicken Broth 1 15.25 ounce of Corn, drained 1 9.75 ounce can of White Premium Chunk Chicken Breast, drained 1 bag of Tortilla Chips Shredded cheese Sour Cream
Let the Chicken Tortilla Soup simmer on low for about an hour. With a small amount of water add to the masa. Add into the soup mixture and let simmer for another 15-30 minutes. Taste the soup and adjust the seasonings according to your families taste buds. Prior to serving crush tortilla chips into the bottom of the bowl.