Absolute Best Chicken Tortilla Soup Ever |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I'd recommend not skipping the avocados-they are what puts it over the top, in my opinion. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 medium carrots, finely chopped |
2 tablespoons minced garlic |
3 cups reduced-sodium chicken broth |
1 (14 ounce) can diced tomatoes, undrained |
1 cup picante sauce |
1 (15 ounce) can ranch style beans, undrained |
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen whole kernel corn |
1 teaspoon ground cumin |
1/2 teaspoon black pepper |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon chili powder |
1/8 teaspoon paprika |
2 cups chopped cooked chicken breasts |
1/4 cup chopped fresh cilantro |
tortilla chips |
cubed avocado |
shredded cheddar cheese |
Directions:
1. Heat olive oil in a Dutch oven over medium heat.
2. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
3. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
4. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5. Add chicken and cilantro. Cook until thoroughly heated.
6. Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.
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