Loaded Chicken Tortilla Soup
Loaded Chicken Tortilla Soup
Directions
- Sauté the onion, garlic, and jalapeño in butter over medium heat until the onions are soft, about 3 minutes. Stir often.
- Add the tomato paste, seasonings, and chicken broth. Bring to a boil, then lower to a simmer. Cook for 5 minutes.
- Add the corn, tomatoes, and black beans. Simmer for 15 minutes. Whisk in the cream cheese.
- Assemble the soup: pour the soup into four bowls.
- Top each bowl with rotisserie chicken, avocados, Contigo Tri-Color Tortillas Strips, shredded cheddar cheese, cilantro, and lime wedges.
- Serve immediately.
Ingredients
- 1 onion, diced
- 4 garlic, clove(s), peeled, minced
- 1 jalapeño(s), seeded, cored, and minced
- 1 tbsp. butter, melted
- 2 tbsp. tomato, paste
- 6 cups chicken broth
- 2 tsp cumin, ground
- 2 tbsp. chili powder
- 1 1/2 cups corn, kernels, canned or frozen & drained
- 1 10 oz. can tomatoes with green chilies, peppers with juice
- 30 oz. beans, black, drained and rinsed
- 1/4 cup cream cheese, softened
- 4 cups chicken, rotisserie
- 2 avocado(s), peeled, pitted, sliced
- 2 cups Contigo® Tortilla Strips, Tri-Color
- 1 lime(s), cut into wedges
- 1 cup cheese shredded, cheddar
- 2-3 sprigs cilantro, fresh, (optional)
