Southwestern Chicken Soup with Black Beans and Corn
Servings 8
Equipment
- Large Dutch oven
- Baking Sheet
Ingredients
Soup:
- 1 tbsp olive oil
- ½ yellow onion diced
- 4-5 cloves of garlic minced
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp oregano
- 8 cups of chicken broth
- 1 15-oz can of black beans, drained and rinsed
- 1 15-oz can of diced tomatoes, drained a bit
- 2 cups of shredded roasted chicken
- 1½ cups of fresh corn frozen is fine too
- A handful of cilantro chopped
- Sea salt and freshly cracked pepper to taste
Tortilla Strips:
- 5 corn tortillas
- Olive oil cooking spray or olive oil
- Sea salt and freshly cracked pepper to taste
Serving:
- Cotija cheese topping
- Avocado diced
- Hot Sauce
Instructions
- Make the soup by adding the olive oil to a Dutch oven over medium heat. Once hot, add the onion and cook, stirring often, for 4-5 minutes, or until soft.
- Add the minced garlic, cumin, coriander, and oregano, then cook, stirring constantly, for 1 minute.
- Add the chicken broth, drained black beans, diced tomatoes, corn, and chicken to the Dutch oven.
- Season with sea salt and freshly cracked pepper, and simmer for 30 minutes.
- Preheat the oven to 350 degrees.
- Meanwhile, make the crispy tortilla strips by spraying the corn tortillas with olive oil cooking spray on both sides.
- Cut them into small strips and place them on a baking sheet, then season with salt and pepper to taste.
- Bake until golden brown on both sides, about 5-7 minutes.
- To serve, taste the soup and re-season if needed. Add fresh cilantro to the soup, then ladle into bowls.
- Top the soup with crispy tortilla strips and a little cotija cheese. Enjoy.