Absolute Best Chicken Tortilla Soup Ever

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, finely chopped
• 2 tablespoons minced garlic
• 3 cups reduced-sodium chicken broth
• 1 (14 ounce) can diced tomatoes, undrained
• 1 cup picante sauce
• 1 (15 ounce) can ranch style beans, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen whole kernel corn
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon chili powder
• 1/8 teaspoon paprika
• 2 cups chopped cooked chicken breasts
• 1/4 cup chopped fresh cilantro
• tortilla chips
• cubed avocado
• shredded cheddar cheese

1. Heat olive oil in a Dutch oven over medium heat.
2. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
3. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
4. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5. Add chicken and cilantro. Cook until thoroughly heated.
6. Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.

olive oil, onion, carrots, garlic, chicken broth, tomatoes, picante sauce, ranch style beans, black beans, kernel corn, ground cumin, black pepper, oregano, chili powder, paprika, chicken breasts, fresh cilantro, tortilla chips, avocado, cheddar cheese

Taken from www.food.com/recipe/absolute-best-chicken-tortilla-soup-ever-324404 (may not work)