Chicken Tortilla Soup
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 10 1x
Ingredients
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 2 32oz boxes chicken stock
- 1 14.5 oz can fire roasted tomatoes
- 1 rotisserie chicken, meat shredded and set aside
- 1 can black beans, drained
- 4 avocados
- 1 cup sour cream
- 2 cups shredded Mexican cheese
- 2 bunches green onions, sliced
- 1 bunch cilantro, chopped
- Corn tortilla chips
Instructions
- Heat some olive oil in a large pot
- Add your onions and garlic. Simmer for a few minutes until onions have softened a bit
- Stir in your paprika, chili powder, and cumin. Also season with salt and pepper
- Let this cook for another 30 seconds or so
- Add your chicken stock and fire roasted tomatoes
- Bring this to a boil
- Reduce to a simmer and cook for 30 minutes, stirring occasionally
- When the thirty minutes are up, add in the chicken and black beans. Stir to combine
- Taste and season with salt
- For the toppings: top each bowl with the following
- One half avocado, diced
- One to two tablespoons sour cream
- One quarter cup of Mexican cheese
- A small handful of green onions
- A small handful of cilantro
- Small handful of crushed tortilla chips
Find it online: https://www.thegarlicdiaries.com/chicken-tortilla-soup/