Ingredients:
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2 Carrots, diced
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3 stalks Celery, diced
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1 Large, Onion diced
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2 Cloves Garlic, minced
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5 cups Chicken Broth
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2 Chicken Breast
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28oz can Fire Roasted Tomatoes
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4 oz can Diced Green Chilis
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15.oz can Black Beans
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1 cup Tortilla Chips
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1 cup Milk
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1 cup Mexican Cheese, shredded
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Mexican Cheese, Tortilla Chips, Avocado Sliced, Cilantro, and Lime Wedges, to garnish
Directions:
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Heat a large, deep skillet or soup pot over medium high heat with oil. Once the oil is hot, add the carrots, celery, onion, garlic and salt. Sauté until tender.
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Add chicken broth, Cumin & Garlic Taco Seasoning, chicken breast(s), tomatoes, green chilies, black beans, and 1 cup of tortilla chips. Bring soup to a low boil and cook until the chicken is no longer pink and the soup has thickened.
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Remove the chicken, dice into bite size pieces, and return to soup.
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Stir in milk and cheese.
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Spoon soup into individual serving bowls. Top with cheese, tortilla chips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!
