1. Start off by stir-frying the first five ingredients in the olive oil. 2. Add the chicken broth and bring to a boil. 3. Reduce heat and add the Rotel, tomatoes, olives, black beans and corn. 4. Stir in the taco seasoning. 5. Add the cooked chicken, making sure the pieces aren’t too big. 6. Add the cut tortillas while stirring. 7. Relax while simmering the soup for 10-20 minutes. 8. Serve the soup in bowls, topped with the shredded cheese and crumbled chips. For extra flair, place some sliced avocados, cilantro leaves, and/or tomato slices on the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
