2-4 servings
Ingredients
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 large carrot
- 1/2 medium red bell pepper, seeds removed
- 1/2 large ripe avocado
- 2-3 sprigs fresh cilantro
- 1 teaspoon no-salt herb seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups warm water
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups cooked chicken, diced (I used Rotisserie chicken)
- Toppings: cilantro, avocado
- Tortilla chips
Directions
In a large, high-powered blender (I have a Vitamix), add the tomatoes, carrot, bell pepper, avocado, cilantro, herb seasoning, salt, garlic powder, onion powder and water, and blend until completely smooth. Taste and adjust seasonings as needed.
Add in the corn, black beans and chicken. Pulse once or twice to blend but leaving the soup chunky.
Serve the soup with crumbled tortilla chips. (I heated the soup on the stove to serve warm).
Top with cilantro and avocado.
Recipe originally found on Food Fanatic.
This recipe is great for leftovers. I often freeze multiple portions to have another time.
Nicole Flips for Food 