Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 T olive oil; 1 large onion, chopped; 2 medium carrots, chopped; 2 T minced garlic; 3 cups chicken broth; 1 (14 oz) can diced tomatoes, undrained; 1 cup mild picante sauce; 1 (15 oz) can ranch-style beans, undrained; 1 (15oz) can black beans, rinsed and drained; 1 can shoe peg white corn or 1 cup frozen corn ( I use shoe peg); 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano leaves; 1/2 teaspoon chili pepper; 1/8 teaspoon paprika; 2 cups cooked shredded rotisserie chicken; 1/4 cup cilantro; Tortilla chips; Sliced avocado; Shredded cheddar cheese; Sour cream

Ingredients

Scale

2 T olive oil

1 large onion, chopped

2 medium carrots, chopped

2 T minced garlic

3 cups chicken broth

1 (14 oz) can diced tomatoes, undrained

1 cup mild picante sauce

1 (15 oz) can ranch-style beans, undrained

1 (15oz) can black beans, rinsed and drained

1 can shoe peg white corn or 1 cup frozen corn ( I use shoe peg)

1 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon dried oregano leaves

1/2 teaspoon chili pepper

1/8 teaspoon paprika

2 cups cooked shredded rotisserie chicken

1/4 cup cilantro

Tortilla chips

Sliced avocado

Shredded cheddar cheese

Sour cream

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Instructions

Heat the olive oil in soup pot over medium heat. Add onion, carrots, and garlic. Cook until the onion is tender. While the onion is cooking, shred the rotisserie chicken.

Increase heat to high and add broth, tomatoes, picante sauce, beans, corn, and spices. Bring to boil. Reduce heat and simmer 30 minutes. Add chicken. Cook until thoroughly heated.

Ladle in soup bowls and top with cilantro, tortilla chips, sliced avocados, sour cream, and cheese.