Tortilla Soup 2 ways

A friend of mine was having a really rough week last week and needed some girl time. I told her i was coming to spend the day and make dinner. I asked if she wanted Mexican (an easy fallback for me) or homemade noodles and she specifically requested my chicken tortilla soup. I made it once before at her house when we had a small personal shower :)


My other friend who was visiting, however, is vegetarian. So I decided to make it both ways: one Chicken Tortilla Soup and one Vegetarian Tortilla Soup. These are kind of non-recipes since I don't really measure but that's kind of the beauty of them!

Here they are:
Chicken Tortilla Soup

*Chicken Breast
*Black Beans, rinsed
*Corn (canned, frozen, or fresh)
*Taco Seasoning (or garlic, chili powder, cumin, coriander, salt & pepper)
*Chicken Broth
*Salsa

*Coat chicken with taco seasoning.
*Sauté chicken in a little olive oil on med-low heat in a Dutch oven. It doesn't need to fully cook at this point, it will cook more in broth.
*Add chicken broth- I used one 32oz box, black beans-one can, corn-one can, and salsa 1/2 small jar. Season with some extra taco seasoning.
*Bring to a boil on med-high heat. Reduce heat to med-low and cook until chicken starts to shred when you take a fork to it. (bad explanation lol). Then turn heat off and shred chicken.

Vegetable Tortilla Soup
2 servings
1 can vegetable broth
1/2 can corn
1/2 can rinsed black beans
2 Tbsp Salsa
Taco Seasoning
* Put beans and corn in sauce pan. Add seasoning. Add broth and salsa. Bring to a boil and reduce heat.

TOPPINGS:
Tortilla chips (duh! hehe)
Shredded Cheese
Avocado
Sour Cream
Salsa
Cilantro