Spicy Mexican Soup


1 Tblsp. Avocado Oil or Other High Heat Oil

1 Onion, Chopped

6 Cups Chicken or Vegetable Broth

1 15 oz. Can Black Beans, Drained

1 15 oz. Can, Diced Tomatoes, (Do Not Drain)

1 4 ox. Can Diced Green Chilis

2 Tblsp. Chili Powder

1 Tsp. Ground Cumin

2 Tsp. Dried Oregano

2 Cups Cooked Chicken Breast, Diced (omit for vegetarian)

1 Avocado Diced

1 Cup Diced Cilantro

1 Cup Crushed Organic Tortilla Chips


Heat oil in pan over medium heat. Add onion, stir and cook for 3 minutes. Add broth, beans, tomatoes with juice, and green chilis. Cook covered for 10 minutes. Add chili powder, cumin and oregano, and chicken. Stir and cook for additional 5 minutes. Spoon into bowls and top  with avocado, cilantro and chips.

Serves: 6