Chicken Tortilla Soup

Submitted by Bethany Harper

2 T olive oil
1 lg. onion, chopped
2 medium carrots, finely chopped ( 3 carrots)
2 T minced garlic (1/2 t garlic powder)
3 c chicken broth (I added 2 bullion cubes to 3 cups of the water I used to boil the chicken)
1 14.5 oz can diced tomatoes undrained (2 cans)
1 C mild picante sauce ( ½ cup)
1 15 oz. can ranch-style beans, undrained
1 15 oz can black beans rinsed and drained
( 1 15 oz can pinto beans rinsed and drained)
1 c frozen corn ( 1-2 c )
1 t ground cumin (1/2 t)
1/2/ t black pepper
½ t dried oregano leaves
½ t chili powder (I don’t use this because I’m a “mild child”)
1/8 t paprika
2 c chopped cooked skinless chicken breast (approx 4 pieces)
¼ c chopped cilantro (I forgot about this)
Tortilla chips, sliced avocado, shredded cheese, sour cream (all optional)

1. Heat olive oil in large pan over med. Heat. Add onion, carrots and garlic. Cook until onion is tender (approx 6 min)

2. Increase heat to high; add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

3. Add chicken and cilantro. Cook until thoroughly heated.

4. Ladle into soup bowls, top with chips, sliced avocado, cheese and sour cream.

Serves 6
TIP: If not serving immediately, add the cilantro at serving time for peak flavor