Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 medium carrots, peeled and diced
1 celery stalk, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
1 can (14.5 ounces) diced tomatoes undrained
1 can (15 ounces) black beans, drained and rinsed
4 cups chicken broth
2 cups cooked, shredded chicken (use rotisserie chicken or poached chicken breast)
1 cup frozen corn (or fresh, if in season)
Salt and pepper to taste
Tortilla chips (for garnish)
Shredded cheddar cheese (for garnish)
Sour cream (for garnish)
Chopped fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic, bell pepper, carrots, and celery. Cook for another 5-7 minutes, until the vegetables begin to soften.
2. Add Spices:
Stir in the ground cumin, chili powder, paprika, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
3. Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juice) and chicken broth. Stir to combine.
4. Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
5. Add Chicken and Corn:
Stir in the cooked, shredded chicken and frozen corn. Simmer for an additional 5 minutes until everything is heated through. Season with salt and pepper to taste.
6. Serve:
Ladle the soup into bowls. Top with crushed tortilla chips, shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro. Serve with lime wedges on the side for a fresh squeeze of lime juice.
