Ingredients
Method
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 3 minutes until soft and translucent.
- Add the minced garlic and diced jalapeno to the pot, cooking for an additional minute until fragrant.
- Stir in the chili powder and ground cumin, toasting them for about 30 seconds.
Cooking
- Add fire-roasted diced tomatoes and chicken broth to the pot; bring to a simmer.
- Stir in shredded chicken, black beans, and frozen corn, simmering uncovered for about 15 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, and chopped cilantro.
- Serve hot with lime wedges on the side.
Notes
This soup is quick to prepare, customizable for heat and toppings, and perfect for leftovers.
