Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon canola oil
  • 1 medium yellow onion (, diced (about 1 1/2 cups))
  • 10 cups chicken broth*
  • 1-15 ounce can diced tomatoes with mild green chiles
  • 1-15 ounce can black beans (, drained and rinsed)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped cilantro
  • 3 cups shredded chicken
  • 1 1/2 cups corn kernels
  • 4-5 inch corn tortillas
  • French's Crispy Jalapeños
  • sour cream
  • avocado
  • shredded cheese
  • limes

Instruction

  • Heat the oil in a large stock pot over medium high heat and add the onions and cook for 3-4 minutes, stirring often, until the onions soften.
  • Add the chicken broth, tomatoes, black beans, oregano, cumin, chili powder, salt and cilantro and bring to a boil, then reduce to a rolling simmer and cook for 30 minutes.
  • Add the chicken and corn and cook until warmed though.
  • While the soup is cooking, cut the tortillas into strips and spray with cooking spray or lightly brush with oil, lay in a single layer on a foil lined baking sheet and toast until crisp, then sprinkle with kosher salt.
  • Spoon into bowls and garnish with French's Crispy Jalapeños, sour cream, avocado and cheese. Add a squeeze of fresh lime and serve.