Chicken Tortilla Soup

Oh this was yummmy!
I have a sick kiddo, who needed some chicken soup for his cold. I didn't have the correct ingredients for a traditional chicken noodle soup, but had everything for chicken tortilla. I started mine early in the morning rather than marinating overnight.

CHICKEN TORTILLA SOUP

A little spice and it’s all nice

Marinate Time: 8 - 24 Hours
Prep Time: 20 Minutes
Cook Time: 1 hour
Ready In: Next Day
Servings: 8-10

INGREDIENTS:

• 3 large skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 tablespoons ground cumin
• 1 medium white onion
• 3 tablespoons diced green chilies
• 2 teaspoon chili powder
• 2 tablespoons butter
• 4 (14.5 ounce) cans chicken broth
• 2 cups frozen corn kernels
• 12 oz can Black Beans, drained
• Juice from ½ a lime
• 4 tablespoons chunky salsa
• 3 tablespoons salsa verde
• 1 pound corn tortilla chips
• 1 cup shredded Monterey Jack cheese
• Avocado

INSTRUCTIONS:
1. Cut chicken into 1 inch cubes. Chop onion and mince garlic. In a large bowl marinate chicken, onion, green chilies and garlic in olive oil, one teaspoon of the chili powder and cumin over night.
2. In a large pot, melt butter, stir in remaining chili powder. Sauté the chicken mixture until onions are transparent.
3. Add chicken broth, corn, black beans, salsas, and lime juice. Bring to a boil and reduce heat. Simmer 45 minutes.
4. Halve, pit and slice avocado. Crumble tortilla chips in bowl bottom, spoon in soup and top with cheese, sour cream and avocado.