Chicken Tortilla Soup

Photo and recipe by  The Garlic Diaries

Photo and recipe by The Garlic Diaries

INGREDIENTS

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • 1 teaspoon paprika

  • 2 teaspoons chili powder

  • 3 teaspoons cumin

  • 2 32oz boxes chicken stock

  • 1 14.5 oz can fire roasted tomatoes

  • 1 rotisserie chicken, meat shredded and set aside

  • 1 can black beans, drained

  • 4 avocados

  • 1 cup sour cream, optional

  • 2 cups shredded Mexican cheese, optional

  • 2 bunches green onions, sliced

  • 1 bunch cilantro, chopped

  • Corn tortilla chips

INSTRUCTIONS

  1. Heat some olive oil in a large pot

  2. Add your onions and garlic. Simmer for a few minutes until onions have softened a bit

  3. Stir in your paprika, chili powder, and cumin. Also season with salt and pepper

  4. Let this cook for another 30 seconds or so

  5. Add your chicken stock and fire roasted tomatoes

  6. Bring this to a boil

  7. Reduce to a simmer and cook for 30 minutes, stirring occasionally

  8. When the thirty minutes are up, add in the chicken and black beans. Stir to combine

  9. Taste and season with salt

  10. For the toppings: top each bowl with the following

  11. One half avocado, diced

  12. One to two tablespoons sour cream

  13. One quarter cup of Mexican cheese

  14. A small handful of green onions

  15. A small handful of cilantro

  16. Small handful of crushed tortilla chips