4corn tortillascut in half, then in 1/2-inch slices
Toppings
Sour cream
Colby jack cheeseshredded
Avocadodiced
Cilantrochopped
Instructions
Heat olive oil in a large dutch oven over medium heat.
Add onion and cook for 2-3 minutes. Stir in garlic and cook another 1 minute. Season with salt and pepper.
Add cooked chicken, diced tomatoes, tomato sauce, black beans, chicken stock, and heavy cream to the pot. Stir to combine.
Bring the soup to a boil.
Reduce heat to medium-low and allow to simmer for 15 to 20 minutes.
Add in the tortilla slices and stir into the soup.
Serve warm with your favorite toppings and enjoy!
Notes
I usually buy a rotisserie chicken from the store, remove the skin, and shred all the meat to save time. I also LOVE to use leftover chicken from this recipe to add more flavor to my soup!