Black Bean-Chicken Soup
Guacamole and Tortilla Chips
Ingredients
- ½ (8-oz) container chopped onion
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (14.5-oz) can vegetable broth (or use chicken broth)
- 1 (10-oz) can diced tomatoes with green chiles
- 3 (15.5-oz) cans black beans, drained
- 2 tsp ground cumin
- 2 cups shredded rotisserie chicken, heated
- 1 (8-oz) carton sour cream
- ⅓ cup chopped fresh cilantro
Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender; add broth, tomatoes, beans, and cumin.
- Cook 10 minutes or until bubbly; mash beans slightly for a thicker consistency. Season with salt and pepper to taste.
- Top each serving with ⅓ cup shredded chicken. Dollop with sour cream; sprinkle with cilantro.
Side Dish Ingredients
- 1 (8-oz) container guacamole
- 1 (13-oz) pkg yellow corn tortilla chips
Side Dish Instructions
- Serve guacamole and chips as a garnish for soup or serve alongside.
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