Ingredients
- 2 Large chicken breasts cooked
- 3 Tablespoons canola oil
- 1 Large onion chopped
- 3 cloves garlic minced
- 1 jalapeño minced
- 32 ounces chicken broth
- 1 16 ounce bag frozen corn kernels
- 1 15.5 ounce can black beans
- juice of one lime
- 1 teaspoon salt or to taste
- 1/2 teaspoon hot sauce or ground red pepper
- freshly ground pepper
- 1/2 cup minced cilantro optional
- shredded monterey jack cheese or other Mexican cheese blend
- sour cream or plain greek yogurt
- guacamole or avocado slices optional
- tortilla strips
Servings:
Instructions
- Heat broiler. Cook chicken, turning once, about 10 minutes. Or, simply bake at 365 for around 40 minutes.
- Meanwhile, heat oil in stockpot over medium heat. Add, onion, garlic and jalapeño; cook until soft, about 3 minutes.
- Add broth, corn, beans lime juice, salt, hot sauce and black pepper. Heat to boil; reduce heat to simmer.
- Slice or shred cooked chicken; add to pot.
- Add cilantro, if using.
- Heat through about 1 minute.
- Ladle into soup bowls; top each with shredded cheese, sour cream or greek yogurt, guacamole or avocado slices and tortilla strips, as desired.
Recipe Notes
For additional heat, include jalapeño seeds.
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