Chicken Tortilla Soup | Cook Smarts

Ingredients

• 2 Tortillas, flour and taco-sized (sub corn)
• 1 can Beans, black (14 oz / 397 g), drained and rinsed
• 1 Avocados, chopped
• 1 Tbsp Oil, cooking
• 1 cup Corn, frozen
• 3 cups Tomato juice (look for this in the juice aisle)
• 2 cups Stock, chicken or vegetable
• ~3 cups Leftover chicken and peppers (from Tues)
• 2 Tbsp Cilantro leaves, chopped
• 1/4 cup Sour cream (sub plain yogurt)