Warm, savory, spicy and over the top delicious! Loaded with tasty toppings, avocado, sour cream, jack cheese and tortilla strips! This soup is a must make, it’s perfect for entertaining because you can make it the day before, then just add in the fresh cilantro and heat through.
Ingredients:
Serves 8
Soup
- 1 – 3/4 lb of boneless, skinless chicken breasts or thighs, or you can use a rotisserie chicken
- 1 Tbs of olive oil
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 medium jalapeno, seeded and chopped
- 4 garlic cloves, chopped
- 1 can of fire roasted tomatoes, with juices
- 1 can of black beans, drained
- 5 cups of chicken broth or stock
- juice of 1 lime
- 1 Tbs of chili powder
- 1 tsp of dried oregano
- 1 tsp of paprika
- 1 tsp of salt
- 1/3 cup of chopped fresh cilantro
Toppings:
- 3-4 ripe avocados, sliced
- 1 1/2 cups of sour cream (stir in a little lime juice if you like)
- 1 1/2 cups of shredded jack cheese
- tortilla strips
Directions:
If cooking your own chicken, rub the chicken breasts with a little olive oil and season with salt, pepper, garlic powder and a little paprika. Bake for 30 – 40 minutes at 400°, then shred with 2 forks. Or you can use rotisserie chicken and shred the same way, set aside.
Next, in a large saucepan or soup pot, over medium/high heat, add 1 Tbs of olive oil, then add in the onion, green pepper and the jalapeno, saute for 3-4 minutes, add in the garlic and saute for 1 more minute.Now, just add in the remaining ingredients: tomatoes, black beans, chicken broth, lime juice, chili powder, oregano, paprika, salt and the cooked chicken. Stir until well combined, bring to a boil, then reduce heat and simmer for 20 minutes.Stir in the fresh cilantro, cook for a few more minutes. To serve, ladle the soup into bowls, top with sliced avocado, sour cream, jack cheese and tortilla strips. YUM!
Peggy Goza says
I’m making this today, looks like the soup I’ve list recipe to. Thanks.