A south of the border soup with chicken black beans, and corn in a thickened broth made of cilantro, tomatoes, and green chilies with crunchy tortilla strips and other accouterments.

Ingredients:
Cooked chicken (2oz per serving) ( 1-2 cups), Chicken stock / broth (6 cups ), Cilantro, well washed (leaves only) (1/4 bunch), Rotel Original diced tomatoes/chilies {1 (10 oz) can}, Black beans (drained & rinsed, 1 can), Garlic cloves (2-3), Small onion, {chopped(½)}, Cornstarch dissolved in a small amount of water ( 2 tbsp), Tortillas cut into thin strips (About 10 corn), Vegetable oil, Monterey Jack cheese (1oz per serving), Avocados, peeled, pitted, and sliced ( 1-2), Whole kernel corn (drained,1 can), Ground cumin (1 tsp), Salt (1 tsp)

Method Of Preparation:-
Take cilantro, onions, chilies, garlic and tomatoes in a blender or food processor and make paste of it. Add this puree in a pan and stock, heat it. Mix salt and cumin in this mixture. Add chicken, black beans and corn. Boil it. Now reduce the heat and simmer the gas for about 1 hour. Now heat the oil and fry the tortillas, until crisp, now drain well and add chicken to stock and garnish with cheese, cream, avocado and salsa.

Number of servings: 4