Chicken Tortilla Soup

olive oil

32 oz chicken broth
8 oz tomato sauce
1 can Rotel
1 15 oz can pinto beans rinsed

1 cup brown rice

1 medium diced onion

1 tsp minced garlic
*1/2 cup Mushrooms
*1/2 cup chopped Carrots

*Chilis
*corn

4 boneless, skinless chicken breasts, boiled, drained and shredded Season with:
 1-1/2 tsp cumin

 1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt
1/4 tsp  ground mustard
1/4 tsp paprika
Couple dashes of Franks red hot sauce

(*optional)

Garnishes:
Cilantro
Avocado
Cheese Sour Cream
Tortilla Strips

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 25 - 30 minutes, or until chicken is done. Shred chicken and set aside.

In a large pot add chicken broth, tomato sauce, rotel and pinto beans. Bring to a boil then add brown rice. Return to a boil, reduce heat and let simmer.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add onions, mushrooms, carrots, chilis and minced garlic (plus any additional veggies you would like to include). Sauté about 10 minutes, then add the rest of the spice mix. Add into pot and then stir in chicken. Bring to a boil, then reduce heat to a simmer about 20 minutes. Season to your liking.

Serve with garnishes

Courtesy of Angela Ryan