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–+ servings

Chicken Tortilla Soup

5 from 4 votes
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Servings 6 -8

Ingredients
  

  • 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.
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