Green Chilli Chicken Tortilla Soup

Eating soup can help us lose weight, and Mexican chicken tortilla soup is loaded with spices, which are always my first choice for making soup. The quick and easy way to make green chili chicken tortilla soup is using green taco sauce because this sauce is made with green tomatoes, green tomatillos and other spices, such as cumin, garlic, paprika, coriander powder, which are the basic spices to create an Mexican soup. Using a rotisserie chicken will cut the cooking time in half and also enhance the favor of the soup. I think making easy-hearty-healthy soup is the best way to end a busy day.
Ingredients:
One 16 oz green chili taco sauce
3 cups chicken broth
3 cups roasted chicken (Costco brand)
2 tbs olive oil
1 small white onion, chopped
3 cloves garlic, chopped
1 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp sugar
1 tbs fresh chopped oregano
1 can 15.5 oz pinto, white, or black beans, rinsed and drained
1 stalk celery, chopped, about 1/2 cup
1 carrot, chopped, about 1/2 cup
1 cup sweet corn (Frozen corn from Costco)

Garnish :
Each serving needs 6 corn tortillas
Fresh chopped cilantro leaves
Sour cream

Directions:
In a medium pot over medium-high heat, add oil. When oil is hot, add onions. Sauté for 3 minutes. Then add garlic, stir, cook. Add cumin, paprika and sauté until fragrant (about 3 more minutes). Stir in celery, carrots, fresh oregano and cook until the vegetables are wilted (about 5 more minutes). Add green taco sauce and chicken broth. Bring to boil and add cooked chicken, corn, and beans. Cover and simmer for 15 minutes. Season with salt and pepper, if needed.

To serve:
In the bottom of each individual serving bowl, place a few corn tortillas. Ladle soup over the tortillas. Top with cilantro and sour cream.