Easy Tortilla Soup

Our family loves Mexican flavors. Here's my take on Tortilla Soup. A few ingredients may not be conventional, but they're sure to please. I never have leftovers of this soup. My husband and children gobble this up along with a pile of freshly made quesadillas.

Mandy's Tortilla Soup

1 Tbsp. Extra Virgin Olive Oil
1 Onion, diced
2 garlic cloves, minced
1 32 oz. container chicken broth
1 14.5 oz. container diced tomatoes (Crushed are OK)
1/3 C. Salsa
1 15.5 oz. can corn, drained
1 15.5 oz. can Black Beans, drained
1 Rotiserrie Chicken, diced or shredded
1 avocado, diced
1 tsp. Cumin, or to taste
Salt and Pepper, to taste
2 Tbsp. Chopped Cilantro
Crushed Tortilla Chips
Lime Wedges
Sliced Green Onion

In soup pot, heat oil over medium heat. Add onion, cook until soft. Add garlic. Stir in chicken broth, canned tomatoes, and salsa. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in corn, chicken, black beans, cumin, salt and pepper. Heat through. Stir in cilantro and avocado. When serving, squeeze lime wedge in each bowl and garnish with wedge, green onions, and tortilla chips.