Creamy Chicken Tortilla Soup with Avocado and Lime

• ▢ 1 Tbsp olive oil
• ▢ 1-2 boneless skinless chicken breasts, cut into ½” cubes
• ▢ 1 tsp ground cumin
• ▢ 1 tsp garlic powder
• ▢ 1 tsp salt
• ▢ 1 cup Pace Picante Sauce, pick mild, medium, or hot to taste
• ▢ 1 (10.75oz) can cream of chicken soup
• ▢ 1 soup can of water
• ▢ 2 cups frozen whole kernel corn
• ▢ 1 (14.5oz) can black beans, drained & rinsed
• ▢ ½ cup light sour cream
• ▢ 1 cup shredded cheddar or Colby Jack cheese
• ▢ ⅓ cup chopped fresh cilantro leaves
• ▢ Tortilla Chips, to crush on top
• ▢ Extra cheese & sour cream, optional

• Heat the olive oil in a large nonstick stockpot over medium-high heat. Add the cubed chicken and season with ground cumin, garlic powder, and salt. Brown the chicken, stirring occasionally, and cook until it’s no longer pink inside.
• Stir in the picante sauce, cream of chicken soup, one soup can of water, frozen corn, and drained black beans. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes to meld the flavors.
• Remove the pot from the heat and stir in the sour cream, shredded cheese, and chopped cilantro until the cheese is melted and everything is well combined.
• Serve hot, topped with extra cheese, a dollop of sour cream if desired, and crushed tortilla chips for crunch.

Freezer meal: For easy meal prep, omit the olive oil and combine the chicken, spices, picante sauce, cream of chicken soup, water, corn, and beans in a gallon-size zip-top bag. Remove excess air and freeze flat. When ready to use, pour the frozen contents into the slow cooker and cook on high for 4–6 hours or low for 6–8 hours until the chicken is done. Stir in sour cream, cheese, and cilantro, cover, and let sit 15 minutes before serving with crushed chips.