Mexican Chicken Tortilla Soup with Avocado

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 6 cups chicken broth, low sodium
• 2 cups cooked chicken, shredded
• 1 can diced tomatoes, 14 oz can
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons lime juice, freshly squeezed
• 1 cup cilantro, chopped

• 2 cups tortilla chips, crushed
• 1 large avocado, diced
• 1 cup cheddar cheese, shredded
• 1 cup sour cream

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add minced garlic, ground cumin, chili powder, and paprika. Cook for another 2 minutes until fragrant.
3. 03
   Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.
4. 04
   Add shredded chicken, diced tomatoes, black beans, and corn to the pot. Stir well to combine.
5. 05
   Simmer the soup for 20 minutes, allowing the flavors to meld together.
6. 06
   Stir in lime juice and chopped cilantro. Adjust seasoning with salt and pepper if needed.
7. 07
   Serve hot, topped with crushed tortilla chips, diced avocado, shredded cheddar cheese, and a dollop of sour cream.