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1 tablespoon olive oil
1 large yellow onion, chopped, or 2 cups packaged chopped yellow onion
4 cups chicken broth
1 (14-ounce) can crushed tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces Soules Kitchen Blackened Chicken Strips, cut into 1/2-inch pieces
2 cups frozen corn, thawed and drained
1 (14-ounce) can black beans, rinsed and drained
2 cups tortilla strips, for garnish
1 avocado, sliced, for garnish
1/2 cup sour cream, for garnish
Chopped fresh cilantro, for garnish
Heat oil in a large pot over medium-high heat. Add onions, and cook until tender, about 5 minutes.
Stir in broth, tomatoes, salt and pepper, and bring mixture to boil. Stir in chicken, corn and beans, and reduce to simmer. Cook until chicken is heated through, about 5 minutes.
Garnish with tortilla strips, avocado, sour cream and cilantro.
Tip: Substitute tortilla strips with tortilla chips!
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