Creamy Chicken Tortilla Soup with Avocado

You can enjoy this chicken tortilla soup with fresh avocados on top. It is rich and creamy. The right mix of spices and textures to make a filling meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes, undrained
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 4 oz green chilies, diced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup tortilla strips
• 2 avocados, sliced

Instructions:

In a large pot, saut onions and garlic until softened

Add shredded chicken, diced tomatoes, black beans, corn, green chilies, chicken broth, cumin, chili powder, salt, and pepper

Bring to a simmer

Stir in heavy cream and shredded cheddar cheese until melted and well combined

Simmer for an additional 10-15 minutes, allowing flavors to meld

Serve hot, garnished with tortilla strips and sliced avocados