Absolute Best Chicken Tortilla Soup Ever

I got this recipe from a website for which I've long since lost the address. I wish I could credit the author, because this is truly an amazing soup! I'd recommend not skipping the avocados--they are what puts it over the top, in my opinion.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 2  medium carrots, finely chopped
• 2  tablespoons  minced garlic
• 3  cups reduced-sodium chicken broth
• 1 (14 ounce) can diced tomatoes, undrained
• 1  cup  picante sauce
• 1 (15 ounce) can  ranch style beans, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1  cup frozen whole kernel corn
• 1  teaspoon ground cumin
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 teaspoon chili powder
• 1⁄8 teaspoon paprika
• 2  cups  chopped  cooked chicken breasts
• 1⁄4 cup  chopped fresh cilantro
•  tortilla chips
•  cubed avocado
•  shredded cheddar cheese

Directions

1. Heat olive oil in a Dutch oven over medium heat.
2. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
3. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
4. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5. Add chicken and cilantro. Cook until thoroughly heated.
6. Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.