Ingredients
1 packet of Kinder's Taco Blend Seasoning
2 Tbsp olive oil
1 medium yellow onion, diced small
4 garlic cloves, finely minced
32 oz low-sodium chicken broth
2 cans fire-roasted diced tomatoes (14.5 oz each)
1 can black beans, drained and rinsed (15 oz)
2 Cups shredded cooked chicken
1 can fire-roasted corn (14.75 oz)
For serving
½ Cup cilanto, chopped
2 avocadoes, sliced
1 Cup shredded cheese
limes, sliced
sour cream, optional for serving
6 small corn tortillas, cut into ¼ inch wide strips
vegetable oil, for frying
Instructions
For tortilla strip topping, pour enough oil to reach a depth of ½ inch in a medium heavy skillet.
Heat over medium-high heat until hot but not smoking.
Add tortilla strips in batches and fry until crisp and golden in color, about 2 minutes.
Remove and drain on paper towels. Set aside.
Heat 2 Tbsp of olive oil in a large stockpot over medium-high heat.
Add onion, jalapeño, and sauté for about 5 minutes until vegetables begin to soften. Stir frequently.
Add garlic and saute for 1-2 minutes.
Add the chicken broth, tomatoes with juice, beans, corn, chicken, and Kinder's The Taco Blend Seasoning .
Bring to a light boil, then reduce heat to low.
Simmer on low for 20 minutes.
Serve immediately with your choice of toppings. Enjoy!
