Chicken Enchilada Soup

Instructions

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 1 cup water to the pot with the chicken, then stir in 1 chicken broth packet.
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!