Chicken Tortilla Soup
Ingredients
- 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
- 14 oz can diced fire-roasted tomatoes
- 14 oz 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
Instructions
- 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.