A flavorful soup that's loaded with vegetables, is easy to make and perfect for a crowd or family night at home.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Servings: 10
Calories: 537kcal
Author: Lucy Brewer
Ingredients
6tablespoonsolive oil
4cupscooked, shredded chicken
4cupschopped white onion
1cupchopped green pepper
1cupchopped red pepper
⅓cupchopped and seeded jalapenos
1tbspchopped garlic
4quartschicken stock
3cansblack beansdrained and rinsed
2cupsfrozen whole kernel corn
2cansgreen chilisdrained
3tbsptomato paste
2tbspchili powder
3tbspcumin
1cupchopped fresh cilantro
1tablespoonkosher salt
1teaspoonfreshly grated black pepper
6corn tortillas
Instructions
In a large stock pot, heat olive oil over medium heat. Add onions, green peppers and red peppers and saute 6-8 minutes, until vegetables are starting to soften. Add garlic and saute for another minute. Add all other ingredients except for corn tortillas.
Stir soup until everything is well blended and bring to a boil. Turn down to a simmer and cook for 30 minutes.
Tear corn tortillas into small pieces and drop into the soup. Simmer for another 20 minutes. Taste for seasoning and adjust accordingly. Remove from heat.
Serve with chopped avocado, grated Monterey Jack cheese, crumbled queso cheese, crushed tortilla chips and lime slices.