Ingredients for Absolute Best Chicken Tortilla Soup Ever
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 2 cloves minced garlic
- 6 cups chicken broth
- 2 (28 ounce) cans crushed tomatoes
- 1 cup picante sauce
- Ranch Style Beans
- 1 (15 ounce) can drained and rinsed black beans
- 1 (15 ounce) can drained corn
- 1/2 teaspoon ground cumin
- Black Pepper
- 1/4 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- Paprika
- 2 cups cooked chicken, shredded
- 1/2 cup chopped fresh cilantro
- tortilla chips for serving
- 1/2 avocado, diced (per bowl)
- shredded cheese to taste
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Absolute Best Chicken Tortilla Soup Ever
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 1 cup of chopped carrots and 2 cloves of minced garlic.
- Cook until the onion is tender, about 6-8 minutes, stirring occasionally.
- Increase heat to high and add 6 cups of chicken broth, 2 (28 ounce) cans of crushed tomatoes, 1 cup of your favorite picante sauce, 1 (15 ounce) can of drained and rinsed black beans, 1 (15 ounce) can of corn (drained), 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of oregano, and 1/4 teaspoon of cayenne pepper (optional).
- Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add 2 cups of cooked chicken, shredded, and 1/2 cup of chopped fresh cilantro.
- Cook until thoroughly heated through, about 5 minutes.
- Ladle into bowls and top with tortilla chips, 1/2 of an avocado, diced, per bowl, and shredded cheese to taste.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
24g
Fat
10g
Carbs
12g
