A flavorful soup with a variety of textures and tastes.
2-3 tablespoons extra virgin olive oil
1 large onion, diced
1 stalk celery, finely diced
2 32-oz. boxes chicken broth (we prefer no MSG brands, no sodium)
1C. finely chopped fresh parsley
1 C. frozen corn
1 can black beans, drained and rinsed
2 tsp. dried oregano
1 tsp. cumin
2 teaspoons brown sugar
2 teaspoons sweet paprika
2 15-ounce cans diced tomatoes
4 cups shredded rotisserie chicken breast (or use cut, cooked chicken breast)
2 tablespoons lime juice
freshly ground black pepper
1/2 tsp. Richard’s Famous Garlic Salt®, to taste
broken tortilla chips
Saute onion and celery in olive oil for several minutes over medium heat until soft. Add broth and remaining soup ingredients.
Bring to boil over high heat, then lower heat and simmer 20 minutes. Taste and adjust seasonings as desired. For a spicier soup, add 1-2 tsp. chili powder. Add chopped fresh cilantro in place of parsley, if preferred. To thin soup, add more broth. Ladle into bowls, top with broken chips and avocado and a squeeze of lime juice.