Make Chicken Tortilla Soup

Kids will hone their culinary chops and math skills by making this hearty soup that boasts big Mexican flavors. What’s more, they'll marvel at how easy it is to bake their own tortilla chips to top this savory soup. A great recipe for Hispanic Heritage Month, a Cinco de Mayo party or any fiesta, any time of the year! 

What You Need:

• 4 boneless, skinless chicken breast halves, cooked and shredded – roasted chicken makes for really flavorful soup
• 1 teaspoon extra virgin olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 /2 teaspoon ground cumin
• 1 bay leaf
• ½ large jalapeno pepper, seeded and chopped - Be sure to wear rubber gloves when handling chili peppers and avoid contact with the eyes. 
• 10 cups organic chicken stock
• 2 tablespoons tomato paste
• 1-15 oz. can black beans or other favorite beans, rinsed and drained
• 1 cup cooked corn or hominy
• ½ cup cilantro, chopped
• 1 avocado, diced
• Fresh lime
• Cayenne pepper
• Queso fresco or Monterey Jack cheese, shredded
• Light sour cream (optional)
• Green onion, chopped (optional)
• 10-12 extra-thin, 6” corn tortillas