Simplest Chicken Tortilla Soup

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Servings: 4 Prep: 15 min Cook: 15 min Dairy Free Gluten Free Low Carb Entree Soup Freezable Kids OUR FAVORITES Soup: Hot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Cumin, Cooked Black Beans, Tortilla Strips, Cilantro, Avocados, Lime

Ingredients

For the soup:

1 small onion

½ pound cooked chicken

1 tablespoon extra virgin olive oil ⚠

2 teaspoons minced garlic

¾ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, plus more to taste

½ teaspoon cumin ⚠

¼ teaspoon chili powder

14 ounces crushed tomatoes

1 cup chicken broth

½ cup salsa

1 can cooked black beans ⚠

4 ounces hatch chiles

For the toppings:

1 bag tortilla strips ⚠

1 bunch cilantro ⚠

2 avocados ⚠

1 lime ⚠

2 tablespoons olive oil

Instructions

1. For the soup: Peel and chop onion. Shred or dice chicken.

2. In a large skillet over medium heat, add the oil, onion, and garlic. Cook until soft and transparent, stirring occasionally.

3. Stir in the sea salt, pepper, cumin, and chili powder.

4. Add the chicken, crushed tomatoes, chicken broth, salsa, black beans, and green chiles. Stir to combine well, and bring soup to a simmer.

5. For the toppings: Wash and chop the cilantro. Peel, pit, and dice the avocado. Cut lime into wedges for garnish.

6. Ladle soup into shallow bowls and top with tortilla strips, cilantro, and avocado. Serve with lime wedges, salt, and pepper on the side.