Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 medium to large jalapeño pepper, seeded and chopped
- ½ tsp cumin
- pinch cinnamon
- pinch dried marjoram
- salt to taste
- 2 cups kale, stemmed and chopped
- 5 cups chicken broth
- 2 ½ cups cooked chicken, shredded or cut into bite sized pieces
- 1 cup frozen corn
- 14.5 oz can black beans, drained and rinsed
- 1 chipotle pepper (from a can of chipotle in adobo sauce), chopped
- ½ tsp adobo sauce
- 1 ripe avocado, chopped
Instruction
- Heat the olive oil in a large pot. Add the onion, cook for about 5 minutes until it begins to soften. Add the carrots and cook for a few more minutes.
- Stir the jalapeño, cumin, cinnamon and marjoram into the pot. Add the kale, and stir to combine. Add salt to taste.
- Add the chicken broth to the pot, bring to a boil. Reduce heat, and simmer uncovered for 10 minutes.
- Stir in the chicken, corn and black beans, and simmer for another 10 to 15 minutes.
- Scoop the soup into bowls, and serve topped with a handful of chopped avocado.
