I am not exaggerating when I say that this is hands down my favorite soup that I make. Something about how all those hearty, yet healthy fresh ingredients marry together….mmm!

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 1 jalapeno, finely diced
  • 1 – 32 oz. container of chicken stock
  • One 28 oz. can fire-roasted diced tomatoes
  • One small can black beans, rinsed and drained
  • 1 Rotisserie chicken breast, shredded
  • Salt and ground black pepper to taste
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 cup roughly chopped fresh cilantro leaves

Toppings:

  • Handful of crushed tortilla chips
  • 1 avocado, sliced
  • 2 limes, juiced, plus wedges for garnish (one lime to squeeze in soup and the rest for garnish to bowl)
  • 1 cup shredded Monterrey cheese
  • Top each bowl with a dollop of sour cream

Directions:

  1. In a large saucepan heat the olive oil. Add the onion and cook for 2 minutes. Once the onions have softened add the garlic and jalepeno and cook for another minute or two.
  2. Add the chicken stock, tomatoes and beans into the pot and bring to a low boil.
  3. Reduce heat and simmer, adding your chicken, and spices.
  4. Cook on low for about 20 minutes.  Add fresh cilantro and some fresh squeezed lime before serving.
  5. Ladle into bowls and top with tortilla chips, avocado slices, lime wedges, cheese and sour cream.