Ingredients
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 jalapeno
- 1 tsp cumin
- 1 tsp chili powder
- 1 lb chicken breasts (2)
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans, drained & rinsed
- 14 oz corn drained & rinsed
- 0.5 cup cilantro
- 1 lime
- 1 tsp salt
Directions
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
- Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
- Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
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