tortilla soup

Ingredients

· 1 Tbsp. extra virgin olive oil

· 1 onion, diced

· 2 zucchini, diced

· 4-14 oz. cans fire-roasted tomatoes

· 1 cup (or 7 oz. can) chopped Hatch green chiles

· 2 – 15 oz. cans black beans, drained and rinsed

· 4 cups shredded, cooked chicken

· 4 cups (32 oz.) chicken or vegetable broth

· Optional: 1 Tbsp. red chili powder

· Toppings: plain Greek yogurt, chopped avocado, tortilla chips of choice

Instructions

1. Heat oil in a large pot over medium-high heat. Add onions and saute until tender, about 4-5 minutes.

2. Add remaining ingredients EXCEPT toppings; bring to a simmer and cook for 20 minutes.

3. Serve warm with desired toppings.