If you enjoy Tex-Mex dishes, you probably have everything on hand to make this simple chicken tortilla soup tonight. Just don't skip the avocado.
Heat olive oil on medium high heat and saute onion and garlic for a couple of minutes. Add spices and stir again. Let this cook for 3-4 minutes, like a roux.
Add the chopped, cooked chicken and stir again so it is coated with the mixture.
Toss in the green chilies, frozen corn and the drained black beans. Top off with the bone broth and stir it all together.
Cover and bring to a boil, then put it on to simmer for at least 30 minutes.
Mine simmered for about 2 hours. I’m sure you could throw all this in a crockpot on low before you leave for the day if you need that option. Someone try it in an InstaPot or other pressure cooker and let me know how it goes.
Squeeze the juice from half a lime and stir one more time. Top with diced avocado, cheese and fresh cilantro as desired.