Creamy Chicken Tortilla Soup

4 Cups Chicken Broth 1 can (28oz) diced Tomatoes 1 can (4oz) Green Chilies 1 can (15.5oz) Black Beans 2 Tbsp Adobo Seasoning 1 Chicken Breast 1/2 cup Masa Harina or Cornmeal 1 cup Milk 1 cup Monterey Jack, shredded Limes, cut in wedges. 4 Tbsp Avocado Oil 3 carrots, diced 3 stalks Celery, diced 1 large Onion, diced 2 Garlic Cloves, minced 1/2 tsp Sea Salt (Habanero

Heat or Roasted Garlic)

1. Heat a large deep skillet or soup pot over medium high heat with the avocado oil. Once the oil is hot add the carrots, celery, onion, garlic and salt. Sauté until tender. 2. Add chicken broth, water, tomatoes, chili rub, and chicken. Bring to a boil and add the masa harina. Let boil until the soup has thickened, stirring occasionally. 3. Add the black beans and allow to cook another 5 minutes. 4. Spoon soup into individual serving bowls, top with cheese, tortilla strips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!

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