- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 cups cooked and shredded chicken
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Tortilla strips, for serving
- Avocado slices, for serving
- Sour cream, for serving
Instructions:
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, cooking until the onion becomes translucent, about 5 minutes.
- Add Spices: Stir in the cumin, paprika, chili powder, salt, and pepper. Cook for another minute until fragrant.
- Simmer Soup: Add the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Chicken: Stir in the shredded chicken and continue to simmer for an additional 10 minutes.
- Finish & Serve: Remove from heat. Stir in the lime juice and fresh cilantro. Serve hot with tortilla strips, avocado slices, and a dollop of sour cream.
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