- Ingredients:
- 3 1/2 cups chicken broth
- 1/2 cup Pace picante sauce
- 1 teaspoon garlic powder
- 1 (14 1/2 ounce) can of whole tomatoes, chopped
- 1 1/2 cups chopped cooked chicken (I used rotisserie chicken that I pulled off the bone, but you can used canned chicken, leftover chicken, etc.)
- 1 can of black beans, drained
- 1 can of sliced carrots, drained
- 1 can of whole kernel corn, drained
For garnish:
- Strips of yellow corn tortilla fried or baked until crisp
- 1/2 a red onion
- 1 cup of chopped, fresh cilantro
- 1 -2 cup shredded cheddar cheese
- Avocado slices
Directions:
Combine the tomatoes, salsa, garlic powder and broth in a large pot and cook over medium heat for 5 to 8 minutes. Add chicken and cook until heated through. Ladle soup into bowls and garnish with cheese, red onions, cilantro and tortilla strips. Enjoy!!
