Cheesy Cilantro Chicken Tortilla Soup

1. 1

   In a large frying pan over medium high heat, fry chicken in 1 tablespoon of olive oil. Add a dash of salt and pepper and cook until the slices are all lightly browned. Set aside.

2. 2

   In a large stock pot, heat 2 tablespoons of olive oil over high heat. Add onions and garlic, and saute for aproximately 3 minutes.

3. 3

   Stir in Rotel canned tomatoes (undrained), fresh tomato and spices, then bring to a boil.

4. 4

   Add the broth, carrots, corn, black beans, cooked chicken and salt and pepper. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

5. 5

   Ladle soup into bowls and top with cheese, cilantro, crushed tortilla chips, avocado chunks and lime juice to taste.

6. 6

   * You can also use a prepared rotisserie chicken in place of the chicken breasts. If you do this, just add it towards the end of the cooking time.

* Per serving · 4 servings · Values may vary.