I make chicken tortilla soup different ways, depending on what I have on hand. Sometimes I use left-over rotisserie chicken, sometimes I used canned chicken, and sometimes I stew chicken breasts on the bone. (I always skim any fat off the broth if I stew the chicken.) Here’s the recipe:

• 1-2 cans of chicken broth (or broth from stewed chicken)
  
• 1/2 – 1 cup chopped onion
• 1 large can of chicken breast (or left-over chicken)
• 1/2 – 1 cup salsa, depending on how spicy you like it
• 1 can diced tomatoes
  
• 1 or 2 cans of beans (black, pinto, &/or red kidney beans)  (I use 2 different kinds)
  
• 1 cup frozen corn (or 1 can of corn, drained)
• 1 cup sliced carrots (I slice baby carrots or you can use canned)
• 1-2 teaspoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon fajita seasoning, optional
  
• 1/2 – 1 teaspoon cilantro
• 2 tablespoons parsley
  
• fresh ground pepper
• salt to taste

Cook the onion, baby carrots, and spices in the broth for ten minutes. Add everything else and bring almost to a boil. Reduce heat and simmer. Serve in bowls and top with grated cheese, chopped avocado, and tortilla chips (broken into bite-sized pieces).