Chicken Tortilla Soup

Ingredients

• 3 cups (12 ounces) rotisserie chicken, shredded into bite-sized chunks
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 14.5-oz can diced tomatoes
• 1 15-oz can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 4-oz can diced green chiles
• 4 tablespoons tomato paste
• 1 teaspoon oregano
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons corn starch

Steps

1. In a large stock pot over medium heat, sauté the onion and garlic until soft, about 2 minutes.
2. Add the remaining ingredients, except the chicken and corn starch, and bring to a boil.
3. Add the chicken, reduce to a simmer, cover the pot, and simmer for 20 minutes, stirring occasionally. Add salt to taste about halfway through.
4. In a small bowl, whisk the corn starch with 1/4 cup of water until smooth. Stir the mixture into the soup and let simmer for another 5 minutes, stirring occasionally, until the soup thickens slightly.
5. Serve with tortilla chips, avocado, red onion, shredded cheese, cilantro, and whatever else you like!