Chicken and Black Bean Tortilla Soup

Name: Chicken and Black Bean Tortilla Soup
Yield: 8
Ingredients: 2 tbsp olive oil; 1 cup chopped onion; 2 tbsp minced garlic; 2 cups crushed no-salt tortilla chips; 2 cups roasted restaurant-style salsa; 6 cups low-sodium chicken broth; 3 cups shredded or cubed cooked chicken; 1 ½ cups whole-kernel corn, thawed if frozen; 1 cup no-salt-added black beans, rinsed and drained; 1 cup shredded Monterey Jack cheese (4 ounces); Fresh lime juice, to taste; Kosher salt and black pepper, to taste; Sour cream (optional); 1 avocado, seeded, peeled and sliced (optional); Additional crushed tortilla chips (optional)

Smoky roasted salsa and crushed tortilla chips simmered in broth form the base to this spicy south-of-the-border soup.

A spicy south-of-the-border soup heats things up. Smoky roasted salsa and crushed tortilla chips simmered in broth are pureed into a tomato-rich base for chicken, black beans and Monterey Jack cheese. Sour cream, avocado slices and crisp tortilla chips add delicious finishing touches.

Makes 8 servings

Ingredients

2 tbsp olive oil
1 cup chopped onion
2 tbsp minced garlic
2 cups crushed no-salt tortilla chips
2 cups roasted restaurant-style salsa
6 cups low-sodium chicken broth
3 cups shredded or cubed cooked chicken
1 ½ cups whole-kernel corn, thawed if frozen
1 cup no-salt-added black beans, rinsed and drained
1 cup shredded Monterey Jack cheese (4 ounces)
Fresh lime juice, to taste
Kosher salt and black pepper, to taste
Sour cream (optional)
1 avocado, seeded, peeled and sliced (optional)
Additional crushed tortilla chips (optional)

Directions

In a large saucepan heat oil over medium-high heat. Add onion and garlic; cook and stir for 3 minutes. Stir in 2 cups tortilla chips and cook until softened. Add salsa and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat; cool for 5 minutes. Transfer soup in batches to a blender or food processor. Cover and blend for 1 minute or until smooth. Return soup to saucepan.
Add chicken, corn and black beans. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in cheese until melted. Season to taste with lime juice, salt and pepper. If desired, serve soup topped with sour cream, avocado slices and crushed tortilla chips.