A zesty and robust Creamy Adobo Chicken Soup that you can make in one pot. Top with fresh cilantro, avocado, and a slice of lime and enjoy this festive meal.
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Prep Time: 20 minutes – Cook Time: 30 minutes – Total Time: 50 minutes
Yield: 6-8 servings
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Ingredients:
– 4 TBSP Avocado Oil
– 2 Carrots, diced
– 3 stalks Celery, diced
– 1 large, Onion diced
– 2 cloves Garlic, minced
– 1/2 tsp Roasted Garlic Sea Salt
– 5 cups Chicken Broth
– 1 Tbsp Mexican Adobo World Spice
– 1-2 Chicken Breast(s)
– 1 can (28 oz) Fire Roasted Tomatoes
– 1 can (4 oz) diced Green Chilis
– 1 can (15.5 oz) Black Beans, drained
– 1 cup Tortilla Chips
– 1 cup Milk
– 1 cup Mexican Cheese, shredded
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For Garnish:
– Mexican Cheese, shredded
– Tortilla Chips
– Avocados, sliced
– Cilantro
– Limes, cut into wedges
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Instructions:
- Heat a large, deep skillet or soup pot over medium high heat with oil. Once the oil is hot, add the carrots, celery, onion, garlic and salt. Sauté until tender.
- Add chicken broth, Adobo seasoning, chicken breast(s), tomatoes, green chilies, black beans, and 1 cup of tortilla chips. Bring soup to a low boil and cook until the chicken is no longer pink and the soup has thickened.
- Remove the chicken, dice into bite size pieces, and return to soup.
- Stir in milk and cheese.
- Spoon soup into individual serving bowls. Top with cheese, tortilla chips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!
