Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion (diced)
  • 1 clove garlic (grated)
  • 1 cup diced carrot
  • 1 small zucchini (diced)
  • 2 ears sweet corn (cut off the cob, or 1 1/2 cups frozen corn)
  • 15 oz. black beans (1 can drained and rinsed)
  • 15 oz. cannellini beans (1 can drained and rinsed)
  • 15 oz. tomato sauce (1 can)
  • salt & pepper (to taste)
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • 2 chicken breasts
  • 5 corn tortillas (cut into strips)
  • fresh cilantro (if desired)
  • chips (if desired)
  • sour cream (if desired)
  • avocado (etc., if desired)

Instruction

  • Place a large pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly 5 minutes. 
  • Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup.
  • Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.