Chicken Tortilla Soup

Start by chopping all of your veggies and mincing your garlic. While you do this, heat your olive oil in a large soup pot over medium high. Add the vegetables to the heated olive oil and saute. Once the veggies have started to soften add your garlic and taco seasoning. Mix to coat everything with the spices. Then add the shredded chicken into your pot and mix to coat it. Then add the can of Rotel, the two cans of black beans and the single can of corn. Add in the tomato paste.

Now add your chicken stock and using the Rotel can, add two cans worth of water. The soup will need time to thicken and for the flavors to marry well. Turn the temperature to medium and let the soup simmer for 45 minutes to an hour.

Prepare your garnishes to your liking while the soup is cooking. To start, slice into strips the corn tortillas and add one sliced tortilla to the bottom of each empty bowl (eventually, you will fill the bowl with soup then top with the garnishes). Chop the white onion, cilantro, avocado and lime. Shred the cheese and stir the sour cream. When the soup has reduced to your liking, put the soup into your serving bowls (about a 8-12 ounces per person). Squeeze some lime juice over the soup after you’ve put the garnishes on.

Adapted from Pioneer Woman.