How to make it
5 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent, then stir in the minced garlic and cook for another minute until fragrant.
6 minPour in the chicken broth and crushed tomatoes
Pour in the chicken broth and crushed tomatoes. Add the cumin and chili powder. Place the whole chicken breasts into the liquid. Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes until the chicken is cooked through.
25 minRemove the chicken from the pot
Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded meat back to the pot.
Stir in the black beans and corn
Stir in the black beans and corn. Let the soup heat through for another 5 minutes. Finally, stir in the lime juice and chopped cilantro.
5 minLadle the soup into bowls and top generously
Ladle the soup into bowls and top generously with crushed tortilla chips before serving.
A little kitchen wisdom
For extra depth of flavor, use fire-roasted tomatoes. Garnish with plenty of fresh avocado, sour cream, and extra lime wedges to balance the spice.
