Ingredients
– 2 teaspoons olive oil
– 1 onion, roughly chopped
– 3-4 cloves garlic, roughly chopped
– 1 jalapeño pepper, stem and seeds removed, roughly chopped
– Kosher salt (to taste)
– freshly cracked black pepper (to taste)
– 1/4 teaspoon dried oregano
– 1/4 teaspoon cumin
– 1/2 teaspoon ground chipotle pepper
– 1 can (14-ounce) fire roasted tomatoes and green chiles
– 3 cups chicken stock
– 3/4 cup black beans
– 3/4 cup frozen corn
– 1 cup shredded rotisserie chicken
– Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
– Quartered limes
– Cubed avocado
– Cilantro
– Sliced green onions
– 2 small corn tortillas, cut into thin strips (for tortilla strips)
– Sliced jalapeños (optional)
Instructions
1-In a large pot over medium heat, sauté the onion, garlic, and jalapeño with a splash of oil until softened, about 5 minutes.
2-Add cumin and chili powder and cook for another minute to let the spices shine.
3-Pour in chicken broth, black beans, corn kernels, and shredded chicken; stir everything together.
4-Bring the mixture to a simmer and let it cook for 15 minutes so the flavors blend beautifully.
5-While the soup simmers, toast tortilla strips in a dry skillet until they’re crispy.
6-Season with salt and pepper to taste, making adjustments as needed.
7-Serve hot, topped with crispy tortilla strips, fresh cilantro, avocado slices, and a squeeze of lime for that authentic touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Shred fresh chicken for better texture.
🧅 Properly sweat onions and jalapeños at the start to develop rich flavors.
🥄 Blend soup base smoothly before adding hearty ingredients like beans and chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl