Soup - Chicken [IP] 'Tortilla

By Kwasome

Ingredients

• 1 Tablespoon Olive Oil
• 1 Large Carrot, peeled and chopped
• 1/2 Onion, chopped
• 1 Celery Stalk, chopped
• 1 Red Bell Pepper, Chopped
• 1 1/2 Teaspoons Garlic Powder
• 3 Teaspoons Taco Seasoning
• 2 Roma Tomatoes, quartered
• 1 (15 oz) Can Fire Roasted Diced Tomatoes, Drained
• 1 Can Fire Roasted Diced Green Chiles, drained
• 2 Ounces Monterey Jack Cheese, or 1/3 Cup Mexican Shredded Cheese
• 1 Can Black Beans, drained and divided
• 1/2 Avocado
• 10 Tortilla Chips
• 2 Cups Chicken Broth
• 2 Cups Water
• 3 Chicken Breasts, cooked and shredded
• 1-1/2 or 2 Cups Corn
• 1 1/2 Teaspoons Kosher Salt
• 1/4 Cup Chopped Cilantro

Details

Preparation time 10mins
Cooking time 42mins
Adapted from ohsweetbasil.com

Preparation

Step 1

Heat the olive oil in a dutch oven over medium heat.

Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low.

Allow the veggies to cook until tender for about 10 minutes.

Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.

Place the veggies in a blender and the avocado and cheese, running the blender for a minute or until completely smooth.

Add 1/2 the can of black beans, reserving the rest and the tortilla chips. Pulse a few times leaving chunks in the soup.

Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes turning it back to medium low if it starts to boil.

Stir in the cilantro and serve with fresh avocado, chips and cheese!