Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoon salt
- 1 teaspoon pepper
- 3 cups cooked chicken (shredded (see note))
- 20 ounces diced tomatoes with green chilies ((I use two 10oz cans or Rotel))
- 29 ounces tomato sauce
- 15 ounces black beans (drained and rinsed)
- 4 cups chicken stock
- 1/2 cup heavy cream
- 4 corn tortillas (cut in half, then in 1/2-inch slices)
- Sour cream
- Colby jack cheese (shredded)
- Avocado (diced)
- Cilantro (chopped)
Instruction
- Heat olive oil in a large dutch oven over medium heat.
- Add onion and cook for 2-3 minutes. Stir in garlic and cook another 1 minute. Season with salt and pepper.
- Add cooked chicken, diced tomatoes, tomato sauce, black beans, chicken stock, and heavy cream to the pot. Stir to combine.
- Bring the soup to a boil.
- Reduce heat to medium-low and allow to simmer for 15 to 20 minutes.
- Add in the tortilla slices and stir into the soup.
- Serve warm with your favorite toppings and enjoy!
