Ingredients
Units Scale
- 1 1/2 Tablespoons avocado oil
- 1 medium onion (diced small)
- 1 clove garlic (minced)
- 1 can fire roasted crushed tomatoes
- 1 can (4 oz green chilies)
- 4 cups 32 oz chicken broth
- 2 cups frozen corn
- 14 oz can black beans (rinsed and drained)
- 1 Tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 boneless chicken breasts (cooked and cut into bite sized pieces)
- 1 cup roughly chopped fresh cilantro leave
- 1 avocado (cut into chunks)
- 4 8 " corn tortillas cut into strips
- 1/4 cup sour cream
Instructions
- In dutch oven or stock pot heat avocado oil over medium heat. Saute onion until soft and translucent. Add minced garlic. Cook for a minute longer.
- Stir in fire roasted tomatoes, green chilies, chicken broth, corn, black beans and seasonings. Continue to cook over medium heat for 15 minutes.
- Stir in cooked chicken. Cook for an additional 5 minutes or until heated through.
- Serve soup with avocado, tortillas strips and fresh sour cream.