Mexican Chicken Tortilla Soup

By jostaples

Best ever!!

Ingredients

• 2 tablespoons olive oil.
• 1 large onion, chopped
• 2 medium carrots, finely chopped
• 2 tablespoons minced garlic
• 3 cups low sodium chicken broth
• 14 oz can diced tomatoes, undrained
• 1 cup mild picante or salsa sauce
• 15 ounce can black beans
• 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 skinless chicken breasts
• 1/4 cup chopped cilantro

Preparation

Step 1

Heat oil in large pan 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 or salsa 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 bowls and serve with optional sides if desired.

Optional sides: Tortilla chips, sliced avocado, shredded cheddar cheese and sour cream.