Mmmm...Chicken Tortilla Soup

Well, nothing exciting and noteworthy on the baby front these days...nor has there been much excitement in these parts. My next doctor appointment isn't until Halloween, so until then I'm just biding my time, watching my ever-expanding belly get a teeny bit bigger each day.

The highlight of the last week or so may be the excellent and super-easy chicken tortilla soup I made tonight! It's not really terribly authentic, but it's pretty darn yummy and really easy. Chris was a big fan! So, without further ado, here's the recipe...and a rather uninspired picture of the results at the end.

Super-Easy Chicken Tortilla Soup

2 regular-sized cans diced tomatoes

1 1/2 lbs. chicken breast (boneless/skinless)

1 package Mahatma Red Beans and Rice (found in the Rice aisle at most grocery stores)

3 cups chicken broth

2 tsp chili powder

Tortilla chips

Shredded cheese

Cook the red beans and rice as described on the package. Meanwhile, cook the chicken breasts in whatever manner you like. (I just fried them in a tiny bit of oil on the stove.) When the rice is finished, add the remaining ingredients (diced tomatoes, chicken broth, and chili powder) and bring the mixture to a boil. Cut up the cooked chicken breasts into small pieces, and add to the boiling cauldron o' soup. Reduce heat and simmer for seven minutes. Top with crushed tortilla chips and shredded cheese to taste. Enjoy!