Ingredients

• Main Recipe
• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 lb chicken breasts, (2 medium)
• 20 oz crushed tomatoes
• 32 oz chicken broth
• 14 oz black beans, drained and rinsed
• 14 oz corn, drained and rinsed
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
• Homemade Tortilla Strips
• 1/4 cup olive oil
• 8 corn tortillas, (6" tortillas)
• Toppings
• 1 large avocado, diced
• 1 lime, cut into wedges, to serve

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
• Stir in minced garlic and diced jalapeno, cooking for another minute until fragrant.
• Add ground cumin and chilli powder, stirring to combine.
• Add chicken breasts, crushed tomatoes, chicken broth, black beans, corn, and half of the chopped cilantro. Bring to a boil.
• Reduce heat and let simmer for about 30 minutes, or until chicken is cooked through.
• Remove chicken, shred it, and return it to the pot.
• For the tortilla strips, heat olive oil in a pan and fry the corn tortillas until crispy. Cut into strips.
• Serve the soup hot, garnished with the remaining cilantro, diced avocado, and lime wedges.

Photos