Ingredients: – 2 tablespoons olive oil – 1 onion, diced – 3 cloves garlic, minced – 1 jalapeño, seeded and minced (optional for added heat) – 1 teaspoon ground cumin – 1 teaspoon chili powder
– 1/2 teaspoon paprika – 1/2 teaspoon dried oregano – Salt and pepper to taste – 1 (14.5 oz) can diced tomatoe – 4 cups chicken broth – 2 cups cooked shredded chicken (rotisserie chicken works well) – 1 (15 oz) can black beans, drained and rinsed – 1 cup frozen corn kernel – 1/4 cup chopped fresh cilantro – Juice of 1 lime
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and jalapeño (if using) to the pot, and cook for an additional 1-2 minutes until fragrant.
Stir in ground cumin, chili powder, paprika, dried oregano, salt, and pepper. Cook for another minute to toast the spices.
Add diced tomatoes with their juices to the pot, followed by chicken broth. Bring the mixture to a simmer.
Once simmering, add shredded chicken, black beans, and frozen corn to the pot. Allow the soup to simmer gently for about 15-20 minutes to allow the flavors to meld together
Stir in chopped cilantro and lime juice. Taste and adjust seasoning as needed.
o serve, ladle the soup into bowls and top each serving with sliced avocado, shredded cheese, tortilla strips, and additional cilantro.