1 tablespoon olive oil
1 carrot, large, peeled and chopped
1/2 onion, chopped
1 rib celery, chopped
1 red bell pepper, chopped
1 ½ teaspoons garlic powder
3 teaspoons taco seasoning (I like Kinder's brand)
2 roma tomatoes, quartered
15 oz fire roasted diced tomatoes, drained
4 oz green chiles, drained
1/3 cup Monterey Jack or Mexican shredded cheese
1 can black beans, drained and divided
1/2 avocado
10 tortilla chips
2 cups chicken broth
2 cups water
3 chicken breasts, cooked and shredded
1 ½-2 cups corn
1 ½ teaspoons salt
1/4 cup cilantro, chopped fresh
1/2 onion, chopped
1 rib celery, chopped
1 red bell pepper, chopped
1 ½ teaspoons garlic powder
3 teaspoons taco seasoning (I like Kinder's brand)
2 roma tomatoes, quartered
15 oz fire roasted diced tomatoes, drained
4 oz green chiles, drained
1/3 cup Monterey Jack or Mexican shredded cheese
1 can black beans, drained and divided
1/2 avocado
10 tortilla chips
2 cups chicken broth
2 cups water
3 chicken breasts, cooked and shredded
1 ½-2 cups corn
1 ½ teaspoons salt
1/4 cup cilantro, chopped fresh
Heat the olive oil in a pot over medium heat.
Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.
Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup.
Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil.
Stir in the cilantro and serve with fresh avocado, chips and cheese!
From OhSweetBasil.com
