It’s soup time! I am a very seasonal eater. Soup is one of those dishes you won’t find me cooking or eating in the summertime unless it’s a gazpacho or chilled cucumber soup. But this weather has me in the mood for the warm comfort of soup. Did you know it also makes the best leftovers? This recipe calls for grilled corn and grilled chicken. Alternatively, you can use canned corn, drained. For the chicken, you can shred a rotisserie chicken or use your own roasted chicken. You can also substitute the chicken broth for vegetable broth and leave out the chicken to make this soup vegetarian and vegan friendly!
2 tbs avocado or olive oil
1 white onion, chopped
1 jalapeno, diced
2 garlic cloves, diced
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1 tsp. kosher salt
1 28 oz can crushed tomatoes
4 cups chicken broth
1 can black beans, rinsed and drained
1 cup grilled corn, or drained can of corn
2 cups grilled chicken, chopped
Heat olive oil over medium heat in a large pot. Sauté the onion, jalapeno, and garlic with seasonings. Cook until the onions are translucent. Add in the chicken broth and crushed tomatoes. Cover and cook for 20 minutes. While the soup is cooking grill the corn and chicken. Add the black beans, corn, and chicken to the soup. Cover and cook for 10 more minutes.
3 small corn tortillas, cut into strips
Sliced avocado, shredded cheese, sour cream, lime wedges, shaved jalapeno, and cilantro
While the soup is cooking prepare the garnish. To crisp the tortillas, place 2 tbs of oil in large skillet over medium heat. Add tortilla strips and cook until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate and season with salt. Slice the avocado, cut the limes, shave the jalapeno, and pluck the cilantro.
Pour the soup into a bowl and garnish with all the fixins. Serve warm and enjoy!
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com to book your next dinner party. Let me do the cooking for you!