A tantalizing soup recipe arrived in my inbox this morning and seeing how it is a cold winter day,  a bowl of soup would definitely hit the spot! I had taken ground chicken out of the freezer last night which I thought I could easily sub it into this Tortilla Soup recipe.
I got through the first couple of steps and realized this soup was going NOWHERE fast! So I added some of this, a bit of that to liven it up. Ironically, it is called Tortilla Soup but I didn’t have any in stock but that’s okay, I had a fanging for Bannock anyway and surely one ought not consume both Tortilla Chips and Bannock in the same meal?

2 Tablespoons Italian Dressing
2 cloves Garlic, minced
1 lb Ground Chicken
6 cups Water
3 McCormick Chicken Boullion Cubes (all vegetable ingredients!)
1 28-ounce can Diced Tomatoes
1 each Green, Yellow Pepper, chopped
1 cup Corn Niblets
1 19-ounce can Black Beans, rinsed and drained
1 1/2 teaspoons ground Cumin
1 teaspoon Sea Salt
2 teaspoons dried Oregano
Pinch of Paprika
Pepper, to taste
Shredded Pepper Jack Cheese
Sliced Black Olives, garnish
Chopped Green Onion, garnish
Fresh Cilantro, garnish
Tortilla Chips, crushed

In large stock pot heat Italian dressing over medium-high heat and add minced garlic; cook for 2 minutes stirring often.
Add ground chicken and scramble fry until cooked through and slightly browned.
Add water, stock, diced tomatoes, chopped peppers, corn niblets, black beans, spices and bring to a boil.
Reduce heat and simmer for an hour.
Serve  topped with shredded pepper Jack, chopped green onions, sliced black olives and fresh cilantro.
Sprinkle with Tortilla Chips, if desired.