Absolute Best Chicken Tortilla Soup Ever - cooking recipe

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
Preparation
    Heat olive oil in a Dutch oven over medium heat.
    Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
    Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
    Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
    Add chicken and cilantro. Cook until thoroughly heated.
    Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.

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