Soup Recipes » Chicken Tortilla Soup » Chicken Tortilla Soup with Black Beans and Avocado

Chicken Tortilla Soup with Black Beans and Avocado

Ingredients -

1 tablespoon Oil
1 medium Green Bell Pepper, seeded, finely chopped
1 small White or Yellow Onion, finely chopped
1 Jalapeno Pepper, seeded, finely chopped
1 tablespoon Chili Powder
5 cups Low-Sodium Chicken Broth
3 cups shredded Cooked Chicken Breast
1 (14.5 ounces) can No-Salt Added Diced Tomatoes
1 (14.5 ounces) can Black Beans, drained and rinsed
2 tablespoons Fresh Lime Juice
3/4 teaspoon Salt
1/2 Avocado, cut into chunks
1 cup crumbled baked Tortilla Chips (optional)

Preparation:

1. Add the onion, green pepper and jalapeno to a saucepan with oil and cook for 7 minutes over medium high heat.

2. Add the chili powder and cook for another minute.

3. Add 1 cup of water and the broth and stir well.

4. Bring the mixture to a boil, turn the heat to low, and simmer for 10 minutes.

5. Add the tomatoes, chicken, beans, juice and salt.

6. Cook until warmed through, which takes about 5 minutes.

7. To serve, divide the avocado among soup bowls and ladle 1-1/2 cups of soup over the top.

8. Crush chips on top and enjoy.

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