Chicken Enchilada Soup

PrepareYour Ingredients
Wash and dry your fresh produce.
Cut tortillas into 1/2" strips.
Roughly chop the cilantro (discarding thick stems) to make about 1 Tbsp.
Pat the chicken dry, cut into bite-sized pieces, and season with salt and pepper.

Cook the Chicken
Heat 1 Tbsp. olive oil in a medium pot over medium-high heat.
Add the chicken pieces, and diced onion.
Cook until browned and cooked through; 5-7 minutes stirring occasionally.

Make the Soup
Add the chicken broth to the pot with the chicken.
Next, add the enchilada cream sauce, black beans, corn, and diced tomatoes (undrained).
Mix and bring to a boil, then reduce heat to medium-low, and simmer for 13-15 minutes stirring occasionally.

Crisp the Tortilla Strips
Meanwhile, heat ½ Tbsp. olive oil in a medium pan over medium heat.
Add the tortilla strips, sprinkle with a little salt, and fry until crispy; 2-3 minutes per side.
Remove and set aside on a paper towel covered plate.

Plating
Remove the pit from the avocado and use the tip of your knife to score the flesh making squares.
Scoop out the flesh with a spoon and season with a little salt and pepper.
Serve soup in bowls, and sprinkle with cheese.
Top with tortilla strips, cilantro, and avocado.
Buen provecho!