Chicken Tortilla Soup

2 cups “shredded” skinless chicken breasts (rotisserie chicken from the market)
2 cups chicken broth (low-sodium preferred)
1 cup frozen corn
1 cup crushed tomatoes
1 tablespoon “chopped” fresh cilantro
1 tablespoon “fresh” lime juice (half a lime)
1 tablespoon extra-virgin olive oil
½ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
4 “minced” garlic cloves
½ “diced” fresh onion
1 can “drained & rinsed” black beans (15.5 oz.)
1 can “medium” enchilada sauce (10 oz.)
Optional garnishes: avocado, cilantro, queso fresco (or mild feta)
and/or tortilla strips

Over medium heat, place in a large saucepan the oil and onion. While lightly stirring, sauté the onions for 2 to 3 minutes or until they become opaque or translucent. Stir in the garlic and cook for another minute.

Now, pour in chicken broth, crushed tomatoes, black beans, enchilada sauce, paprika, cumin, corn, and pepper. Lightly stir all the ingredients and allow them to simmer for approximately 10 to 12 minutes. Add the chicken and thoroughly stir it into the soup.

Remove the saucepan from the heat and stir in the cilantro and lime.

The soup should be served hot with a garnish or garnishes of your choice.

Diva Tip:

• The traditional garnish of a few slices of avocado is a wonderful addition.