Ingredients

The following ingredients have 4 Servings
  • 2 cups shredded rotisserie chicken
  • 1 64 oz chicken broth
  • 1 15.25 oz can of corn (drained)
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can of black bean (drained)
  • 1/4 diced white onion
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 5 corn tortillas
  • Vegetable for frying
  • Cilantro (optional)
  • Avocado (optional)
  • Cheddar jack cheese (optional)

Instruction

  • In a pot over medium heat add the olive oil. When hot add the onion and saute for a minute or so.
  • Add the chicken broth, corn, tomatoes, black beans, garlic powder, ground cumin and chili powder. Stir and bring to a boil over medium high heat.
  • Reduce heat to medium low and simmer for about 30 min.
  • While soup is simmering take out the corn tortillas and cut them into small rectangles.
  • Fry the small rectangles in vegetable oil until golden.
  • Drain the tortilla chips on a paper towel lined plate.
  • When soup is done simmering stir in the shredded chicken and simmer for a few more minutes until chicken is heated through.
  • Season with salt to taste if desired.
  • Serve and garnish the soup with cheese, cilantro, avocado and corn chips.
  • When soup is cool refrigerate the leftovers.