Chicken-and-Black Bean Soup

Ingredients

• 1 slices avocado 
• 16 ounce spicy black bean dip 
• 32 ounce black beans canned
• 2 cups meat from a rotisserie chicken cooked chopped
• 0.5  bell pepper green
• 20 servings cup heavy whipping cream sour low-fat
• 1 teaspoon oil hot
• 1 small onion 
• 20 servings cheddar cheese shredded
• 20 servings tomatoes diced
• 20 servings baked tortilla strips 

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Dice 1 small onion and 1/2 green bell pepper; saut in 1 teaspoon hot oil in a Dutch oven over medium-high heat 3 minutes.
2. Whisk in 4 cups chicken broth and 1 (16-ounce) jar spicy black bean dip until smooth. Bring to a boil, and stir in 2 (16-ounce) cans black beans, rinsed and drained, and 2 cups chopped cooked chicken. Cook 5 minutes or until thoroughly heated. Top individual bowls of soup with low-fat sour cream, shredded Cheddar cheese, baked tortilla strips, diced tomatoes, and avocado slices.