Chicken tortilla soup. 3 boneless skinless chicken breasts, seasoned with taco seasoning baked at 350 for 25 mins. Shred with fork, set aside. 2 T oil oil heat in a stock pot and cook until tender, Add 2T minced garlic, can of rotel w green chilies 2 cans black beans 1 can corn 6 C chicken stock 2 T tomato paste Add Chicken and a package of taco seasoning bring to a boil. Simmer 30-45 mins. Garnish with shredded monterey jack cheese, crispy tortilla strips and avocado. Enjoy!