Chicken Tortilla Soup

Chicken Tortilla Soup


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



  1. 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.
  2. Serve soup with avocado, sour cream, and crushed tortilla chips.
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