Chicken Tortilla Soup

• 2 cup Shredded Chicken
• 2 quart Low Sodium Chicken Broth
• 15 oz Can of Tomato Sauce
• 15 oz Black Beans
• 15 oz Corn
• 1/2 cup Chopped Onions
• 1/2 cup Diced Celery
• 2 clove Minced Garlic
• 1/2 tsp Dried Oregano
• 1/2 cup Chopped Cilantro Leaves
• 1/4 tsp Cayenne Pepper
• 1 tbsp Ground Cumin
• 1/2 cup Chopped Carrots
• 1 tbsp Chili Powder
• 2 tbsp Butter
• 1 cup Shredded Monterey Jack
• 5 Corn Tortillas
• 1 Sour Cream
• 2 Avocados

1. Preheat your soup pot on medium high.
2. Add butter.
3. Melt it down, and add the carrots, celery and onion.
4. Stir down for 3 minutes.
5. Add garlic and cilantro.
6. Stir another minute.
7. Add diced cooked chicken and spices.
8. Stir another minute, coating the chicken with the spices.
9. Add tomato sauce.
10. Let thicken for a couple minutes, then add the broth or stock.
11. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
12. While the soup is simmering, fry tortilla strips at 375F for about 1-2 minutes.
13. Drain and set aside.
14. Shred the cheese and slice the avocado.
15. After 30 minutes, check the soup.
16. Add up to 1 teaspoon of salt, to your taste.
17. Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.

chicken, chicken broth, tomato sauce, black beans, corn, onions, celery, garlic, oregano, cilantro, cayenne pepper, ground cumin, carrots, chili powder, butter, shredded monterey jack, corn tortillas, sour cream, avocados

Taken from cookpad.com/us/recipes/368250-chicken-tortilla-soup (may not work)