Yields:
6-8 servings
Prep time:
15 minutes
Cook time:
30 minutes
Total time:
45 minutes
Ingredients
- 1-2 Tbsp olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 medium chicken breasts (about 1-1.5lbs)
- 24oz can crushed tomatos
- 32oz chicken broth (see note)
- 14oz can black beans, drained and rinsed
- 14oz can whole kernel corn, drained
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1 large avocado
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- Tortilla chips
Directions
- Preheat large Dutch oven or pan with oil on medium-high heat. Add onion and sauté for 1-2 minutes until slightly translucent. Add garlic and jalapeno and cook until fragrant.
- Add whole chicken breasts to the pot, top with corn, beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup cilantro, and chicken broth. Bring to a boil and let simmer, covered, for 25 minutes.
- Remove chicken from the pot and shred with two forks. Return back to the soup and simmer for another 5 minutes, then add lime juice.
- Serve topped with tortilla chips, shredded cheddar, sour cream, and avocado.
- Enjoy!
