2ouncesMonterey Jack Cheese(or 1/3 Cup Mexican Shredded Cheese)
1Can Black Beans, drained and divided
10Tortilla Chips(We use Food Should Taste Good Multigrain chips from Costco as they have more flavor)
3Chicken Breasts, cooked and shredded
1 1/2TeaspoonsKosher Salt
Heat the olive oil in a dutch oven over medium heat.
Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.
Add 1/2 the can of black beans, reserving the rest and the tortilla chips. Pulse a few times leaving chunks in the soup.
Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil.
Stir in the cilantro and serve with fresh avocado, chips and cheese!
This soup can be frozen for up to 3 months.
The BEST Chicken Tortilla Soup I Ever Made
Amount Per Serving (1 g)
Calories 223Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 2033IU41%
Vitamin C 31mg38%
* Percent Daily Values are based on a 2000 calorie diet.
Course: 50 of the Best Easy Soup Recipes for Families
Keyword: chicken, corn, main dish, mexican, recipe, soup, tortilla