Preparation time: 30 mins
Cooking time: 1 hour
Difficulty: Easy - for beginners
Dietary guidance: v v n g
2 cups shredded chicken or chicken cut into small pieces
10 cups chicken or vegetable broth
1 15 oz. can diced tomatoes
1 15 oz. can Black beans, drained and rinsed
2 Tbsp. olive or avocado oil
1 red bell pepper, chopped
1 yellow onion finely diced
2 stalks celery, chopped
1 10oz. bag frozen corn, grilled is best but optional
2 Tbsp. Saucy Taco seasoning mix from For The Love Of Spice
1 1/2 Tsp. cumin powder
1 Tsp. granulated garlic
2 crushed garlic cloves
2 cups grated sharp cheddar or jack cheese
1/2 cup chopped cilantro
3 chopped green onions
1/2 cup sour cream
One bag tortilla chips
I like to use leftover chicken meat from a roasted chicken, but you can also cook 2 chicken breast and shred them for this recipe.
Heat a large stock pot over medium heat. Add oil and garlic and cook for 1 min., add onion and cook for 3 minutes. Now add bell pepper, celery, cumin, taco seasoning, and granulated garlic and continue to cook until vegetables are tender and wilted.
Add Chicken and broth and bring a low simmer. Cook on med-low heat for 30 minutes.Turn heat up to medium and add the black beans and tomatoes and cook another 20 minutes until soup is hot and gently boiling. Now add corn and taste soup to check for flavor. At this time you can adjust the seasoning to your taste. Cook another 10 minutes and remove the soup pot from the heat.
Place two large ladles of soup into each bowl. Top with sour cream, cheese, cilantro, avocado, green onion and tortilla chips or any combination of the above. Serve with extra tortilla chips and enjoy!
To create a vegetarian version omit the chicken or replace it with tofu, and use vegetable broth instead of chicken broth. I also like to add zucchini to this version.