I make this soup all the time when Im wanting something light but extremely flavorful quick for dinner or lunch. I love using rotisserie chicken because it saves so much time and it tastes better I think. This recipe will become one of your go-to recipes I promise.
|Olive oil||1 Tablespoon|
|Onion||1 Small , chopped|
|Garlic||3 Clove (15 gm)|
|Red bell pepper||1 , chopped|
|Jalapeno||1 , seeds and ribs removed, diced small|
|Salt and pepper||To Taste|
|Ground chili powder||1 Tablespoon|
|Cayenne pepper||1/2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Chicken stock||48 Ounce|
|Corn kernels||1 Cup (16 tbs)|
|Tomatoes||2 , diced|
|Canned black bean||1 Can (10 oz) , rinsed|
|Cooked rotisserie chicken||4 Cup (64 tbs)|
|Toasted tortilla||1/4 Cup (4 tbs)|
|Chopped cilantro||1/4 Cup (4 tbs)|
|Queso fresco cheese crumbled||1/4 Cup (4 tbs)|
|Lime||1 , juice extracted|
In a pot over medium high heat, add in the oil, onion, garlic, red bell pepper, and jalapeño. Sauté for 5 minutes.
Season with salt, pepper, chili powder, cayenne pepper, and ground cumin. Stir and let cook for 2-3 minutes.
Add in the chicken stock, corn, tomatoes, black beans, and chicken. Simmer for 15 minutes.
Ladle the soup into a bowl, top with tortilla strips, Queso Fresco cheese, lime juice and cilantro leaves. Serve and enjoy!