Tex-Mex Chicken Soup

• 2 tbsp. olive oil
• 1 large onion
• kosher salt
• Pepper
• 3 clove garlic
• 1 jalapenos
• 2 tsp. ancho chile powder
• 2 can diced fire-roasted tomatoes
• 1 container low-sodium chicken broth
• Diced avocado
• cilantro
• Shredded chicken
• Sweet corn
• black beans
• tortilla chips
• sour cream
• Grated Cheddar
• Lime wedges

1. Heat the oil in a large Dutch oven or pot over medium heat.
2. Add the onion and 1/2 teaspoon kosher salt and cook, covered, stirring occasionally, until the onion is very tender and beginning to brown around the edges, 10 to 12 minutes.
3. Add the garlic and jalapeno and cook, stirring, for 1 minute.
4. Add the chile powder and cook, stirring, for 1 minute.
5. Add the tomatoes (and their juices) and chicken broth and bring to a boil.
6. Reduce the heat and simmer for 15 minutes.
7. Using an immersion blender (or a standard blender, working in batches), puree the soup.
8. Ladle into bowls and serve with toppings.

olive oil, onion, kosher salt, pepper, clove garlic, jalapenos, ancho chile powder, tomatoes, chicken broth, avocado, cilantro, chicken, sweet corn, black beans, tortilla chips, sour cream, cheddar, wedges

Taken from www.delish.com/recipefinder/tex-mex-chicken-soup-recipe-wdy0214 (may not work)