This hearty, richly flavored soup comes together easily, thanks to convenient frozen vegetables, canned beans, cooked chicken, and spices. Garnishes of crisp tortilla strips, creamy avocado, melting cheese, and fresh cilantro make this soup special.
Prepare through Step 3. Store tortilla crisps in an airtight container at room temperature for up to 1 week. Refrigerate soup for up to 3 days or freeze for up to 4 months. (The soup may thicken; add additional broth or water to achieve desired consistency.)
Tomato paste contributes lots of umami (savory flavor) and very little sodium to a dish. You seldom use an entire can in a recipe and thus are often left with inconvenient leftovers. You can freeze the extra, but you can also purchase tomato paste in tubes. Once opened, a tube will keep in the refrigerator for up to 1 month.
1 ½ cups soup + ¼ cup tortilla strips + ¼ avocado + 2 Tbsp. cheese