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Chicken Tortilla Soup

Kelli Miller
  • 40 minutes
  • Serves

INGREDIENTS

2

Chicken breast, boneless cooked and cut into bite-sized pieces halves

1

Avocado, Slices

1 15 ounce can

Black beans

1/4 cup

Cilantro, fresh

1 cup

Corn, whole cooked kernels

1

Green onions

1 tsp

Oregano, dried

1 10.5 ounce can

Chicken broth, condensed

2 tsp

Chili powder

2

Muffins of seasoning blend

1 tbsp

Olive oil

1

Tortilla chip strips

1

Monterey jack cheese

1 1/4 cups

Water