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Chicken Tortilla Soup

Servings 0

Ingredients

  • 1 onion chopped
  • 3 cloves garlic minced
  • olive oil or avocado oil spray
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 28 ounce can crushed tomatoes
  • 3 cups chicken broth
  • 1 cup whole corn kernels cooked
  • 1 chopped green chile pepper
  • 1½ cup cooked black beans or 15 ounce canned, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 2 boneless chicken breast halves cooked and cut into bite-sized pieces shredded
  • crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese

Instructions

  • In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  • Stir in corn, , chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  • Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion