4 Chicken breasts
3 sticks celery
4 chicken bouillon cubes
2 tbsp chili powder
2 cans San Marzano tomatoes
1 can black beans
1 can corn
The following day you can make supreme nachos:
1 can refried beans
Layer chips, tortilla soup mixture (not liquid) refried beans, avocado and cheese and repeat. Bake in oven 350 for 20 minutes.
Place chicken breasts in a pan and cover with water, bring to a boil.
Add carrots, onion and celery to pan with bouillon cubes and simmer till chicken cooked.
Remove onion, carrots and celery and discard. Keep the chicken broth heating.
Remove chicken and shred.
Add tomatoes, beans and corn to pan with chili powder.
Return shredded chicken to pan.
Reheat the soup.
Serve with nacho chips, avocado, Mexican cheese and a slice of lime or lime juice squeezed.