Description: 1 package corn tortillas,1 package chicken tenders,1 14 ounce can whole kernel ,15 ounce can black beans,1 14 ounce can stewed tomatoes,1 32 ounce chicken stock,2 cloves garlic (chopped),2 celery stalks (chopped),1 small onion (chopped),1 avocado1 package of mexican cheese,1 jalapeno (seeded and chopped),salt and black pepper in layers In a grilled pan cook the chicken tenders until fully done. In a soup pot add 2 tbs olive oil to that add onion, celery cook until tender then add stewed tomatoes, black beans, corn and chicken stock while seasoning along the way. Bring to a boil and then, turn down to simmer for 25 minutes add grilled chicken and jalapeno simmer for another 10 minutes. While waiting heat a non stick skillet add the corn tortilla, cook until golden on both sides let cool and cut into stripes. In a soup bowl add the soup and then, top with shredded cheese, tortilla and avocado.

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