This soup is simmered to perfection with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 large cloves garlic minced
- 1 jalapeño diced and seeded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 14 ½ ounces crushed tomatoes
- 1 can diced tomatoes with chilis such as rotel
- 3 cups chicken broth
- 14 ½ ounces can black beans rinsed & drained
- 1 cup corn drained if canned
- 2 chicken breasts boneless, skinless
- ¼ cup cilantro chopped
- 1 lime juiced
- 1 avocado sliced, for garnish
Crispy Tortilla Strips
- 6 6″ corn tortillas cut into ¼” strips
- ¼ cup olive oil
- salt
Instructions
- Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
- Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
- Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
- Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
- Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.
Contributors: Holly Nilsson
