Rotisserie Chicken Tortilla Soup

Ingredients

Quantities are for 4 servings.

• 2 cups Rotisserie chicken, shredded
• 6 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes, canned
• 1 can (15 oz) Black beans, canned
• 1 1/2 cups Corn kernels
• 1 each Yellow onion
• 3 cloves Garlic
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 2 each Limes
• 1 bag Tortilla strips
• 6 oz Shredded Monterey Jack cheese
• 1 each Avocado
• 1 bunch Cilantro

Instructions

1. Heat a splash of oil in a large pot over medium heat. Add the diced onion and cook 4-5 minutes until softened. Add the minced garlic, chili powder, and cumin, and cook 1 minute more until fragrant.
2. Add the chicken broth, diced tomatoes (with their juices), drained and rinsed black beans, and corn. Bring to a boil, then reduce heat and simmer 15 minutes to let the flavors meld.
3. Stir in the shredded rotisserie chicken (it's already fully cooked, so it just needs to heat through, about 3-5 minutes) and the juice of 1 lime.
4. Season with salt and pepper to taste.
5. Ladle into bowls and top with tortilla strips, shredded Monterey Jack, diced avocado, and chopped cilantro.
6. Serve with the remaining lime cut into wedges.