Ingredients
The following ingredients have 4 Servings
- 2 Tbsp. olive oil
- 1 small red onion
- 3 garlic cloves (minced)
- 4 cups chicken broth
- 2 15 ounce cans fire-roasted (diced tomatoes)
- ¼ cup chopped (fresh cilantro)
- 2 15 ounce cans black beans (rinsed and drained)
- 1 can corn (drained)
- 1 Tbsp. ground cumin (plus more to taste)
- ½ teaspoon dried oregano
- 2 whole chicken breasts (or 2-3 cups Rotisserie chicken, chopped)
- 2 cups Cabot Cheese (use your favorite flavor)
- Salt and pepper
- Cheese
- Red onion
- Cilantro
- Sour cream
- Salsa
- Avocado
- Tortilla chips
Instruction
- In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the pot the remaining soup ingredients (including whole chicken breasts if using). Bring to a boil, then turn down to a simmer. Cook the soup on simmer for 1 hour.
- Remove the chicken breasts from the pot and shred, and put back into the pot. Or at this time add rotisserie chicken if you are using. Add 2 cups of cheese. Cook for additional 10 minutes. Salt and pepper to taste!
- To serve, ladle into bowls, dividing evenly. Serve with toppings and enjoy!
