Chicken Tortilla Soup
The perfect recipe for cool weather and busy weeknights. This healthy chicken tortilla soup is a simple dish to make with a lot going on inside. Just look at all those amazing toppings! A slightly spicy broth, tender rotisserie chicken, creamy avocados, black beans and — the pièce de résistance — irresistibly crispy tortilla chips. All your favorite Mexican flavors. All in one delicious soup.
cups coarsely crushed Mission Thin & Crispy Tortilla Chips
tsp vegetable oil
cup chopped onion
chipotle chiles in adobo sauce, chopped
garlic cloves, minced
cup sliced carrots
cup sliced celery
can (15 oz) black beans, drained, rinsed
can (14.5 oz) can diced tomatoes
cups chicken broth
cup fresh lime juice (from 2 limes)
cups shredded rotisserie chicken
cup coarsely chopped cilantro leaves
Step 1: Cook Veggies
In large saucepan heat oil. Add onion, chiles, garlic, carrots and celery. Cook 4 minutes or until vegetables are crisp-tender.
Step 2: Warm Soup Broth
Add beans, tomatoes and broth; simmer 15 minutes.
Step 3: Stir in Ingredients
Stir in remaining ingredients.
Step 4: Add Toppings
Top warm soup with cilantro, lime juice, sour cream, cheese, avocado, and tortilla chips, as desired.