Incredible Chicken Tortilla Soup Recipe

2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups lower-sodium chicken broth
1 (14-ounce) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15-ounce) can ranch-style beans, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried oregano leaves
½ teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken
¼ cup chopped cilantro
Tortilla chips
Sliced avocados
Shredded Cheddar cheese

1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and cheese. Serves 6.

Tips From Our Test Kitchen: If not serving immediately, add the cilantro at serving time for peak flavor.

Nutrition facts per serving: 310 calories, 8g fat, 23g prot., 31g carbs., 8g fiber, 1250mg sodium.