3 boneless skinless chicken thighs, thinly sliced
2 tablespoons chili powder
½ teaspoon salt
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
14oz can diced fire-roasted tomatoes
14oz can black beans, drained and rinsed
1 package Flav-R-PacⓇ Organic Mixed Vegetables
1 large avocado, pitted and diced
Sour cream, for serving
Tortilla chips, for serving
- In a medium bowl, toss chicken with chili powder and salt. In a large pot or Dutch oven heat oil over medium heat. Add chicken and cook, stirring, until no longer pink, about 5 minutes. Add onion and garlic and cook until softened, 5 minutes more. Add broth, tomatoes, beans, and mixed vegetables. Bring to a boil, then reduce the heat to simmer gently until the vegetables are cooked, about 15 minutes.
- Serve soup with avocado, sour cream, and crushed tortilla chips.