Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1-2 jalapeno pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp Paprika
- 1 tsp dried Oregano
- 1 tsp seasoned salt to taste
- 1 lb cooked shredded Chicken (I use a rotisserie chicken)
- 20 oz crushed tomatoes
- 32 oz chicken broth
- 14 oz black beans, drained
- 14 oz red beans, drained
- 1 small can of diced green chilis (mild or hot to taste)
- 14 oz corn (canned or frozen, they both work well)
- 1/2 cup cilantro, chopped, divided (save 1/4 for garnish)
- 2 limes, juiced
Optional Toppings
- Reserved Cilantro
- Tortilla Strips
- Avocado
- Lime Wedges
- Shredded Cheese
- Sour Cream
Instructions
In a dutch oven heat oil and cook onion until softened, add Jalapenos and Garlic and cook an additional 30 seconds. Add Chili Powder, Paprika, Oregano, and Cumin and stir to coat the vegetables. Add chicken stock and scrape the fond from the pot.
Add in Tomatoes, Beans, Corn, Green Chilis, and Cilantro, and bring to a boil. Cook uncovered for 25 minutes.
*Optional step to get a thicker consistency, take 1-2 cups of the mixture and blend the beans and vegetables to a smooth consistency and pour them back into the pot.
Add the Chicken to the soup and return to a boil, cook an additional 10 minutes, pour lime juice into the soup and taste the soup, add seasoned salt to preference.
Serve hot with toppings and enjoy!
