Chicken Tortilla Soup

This is a great recipe to use with left over roast chicken.

Ingredients:

• 1 1/2 tablespoons avocado oil

• 1 medium onion chopped

• 3 cloves garlic minced

• 1 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1/2 teaspoon chili powder

• 1 t chipotle chili powder

• 1 teaspoons dried oregano

• 1/2 teaspoon smoked paprika optional

• 1 teaspoon salt

• 2 cups chicken stock or turkey

• 2 cups cooked chicken chopped (turkey can work too)

• 1 can fire-roasted tomatoes undrained

• 1 4.5- ounce can green chiles undrained

• 1/2 cup fresh cilantro chopped, optional

• 1 can of black beans rinsed

Toppings

• sliced green onions

• chopped fresh cilantro

• fresh jalapeños thinly sliced

• diced avocado

• coconut cream or sour cream sour cream

• lime wedges

• shredded cheese

• pan-fried tortilla strips or corn chips (organic)

INSTRUCTIONS 

• Heat avocado oil in a large pot over medium heat, then add onion. Cook until softened, stirring regularly, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Sprinkle in spices and salt and stir to coat well, then cook 30 seconds.

• Pour in stock, roasted tomatoes, chiles, cooked turkey, and black beans and stir until smooth. Bring to a simmer over medium heat. When thoroughly warmed stir in chopped cilantro then ladle into serving bowls and serve with toppings.