Absolute Best Chicken Tortilla Soup Ever

Submitted by Buglets Mom

"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: 55mins
• Ingredients: 20
• 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.

Reviews

[Roxygirl in Colorado]

I thought the ranch beans would make for a good base, so I chose this recipe. This was fun to put together. I made it faster by using a rotisserie chicken. I made sure I bought an avocado for the topping! I did puree about 1 1/2 cups of the bean mixture, so it would have some smoothness with the chunky beans. My husband and I enjoyed very much! I liked that it wasn't overly spicy, just a nice savory blend of flavors, and not overly "tomatoey" tasting. Thanks buglet's Mom, for posting. Roxygirl