Katie’s Chicken Tortilla Soup with Black Bean Salsa | The Kitchen Scout

Ingredients

• 2 Tablespoons olive oil
• 1 1/2 cups chopped sweet onion
• 2 Tablespoons minced garlic
• 3 corn tortillas (6 inch), cut into 1 inch pieces
• 1, 10 ounce can diced tomatoes with green chiles
• 4 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 2 - 3 cups shredded cooked chicken *
• 2 cups corn kernels
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 2 Tablespoons fresh lime juice
• salt and pepper
• Accompaniments: Black bean salsa, sour cream, chopped cilantro, scallions, shredded cheese, chunks of avocado
• 1, 15 ounce can black beans, rinsed and drained
• 1 cup diced, seeded tomatoes
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 Tablespoons minced, seeded jalapeno pepper
• 1 Tablespoon olive oil
• salt and pepper to taste