3 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
salt and pepper
6 corn tortillas, chopped
1 (4-ounce) can diced mild green chilies (½ cup)
½ cup chopped fresh cilantro
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bay leaf
6 cups chicken broth
1 (28-ounce) can diced tomatoes (3¼ cups)
1 (15-ounce) can black beans, drained
and rinsed (1¾ cups)
3 cups (15 ounces) shredded cooked chicken
1 cup corn, fresh or frozen
2 cups chopped avocado
1 cup shredded Monterey Jack cheese
¾ cup thinly sliced green onion
tortilla chips (optional)
- Preheat oil in a large pot over medium heat. Cook onion and garlic, seasoning with salt and pepper, for 2 minutes. Stir in tortillas, chilies, cilantro, chili powder, cumin, coriander and bay leaf, and continue cooking 3 minutes more.
- To the pot, add broth, tomatoes and beans. Raise heat to high and bring to a boil. Cover (the pot and your tracks!) and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.
- Stir chicken and corn into the soup. Cover and simmer 10 minutes more.
- Serve hot, loaded with avocado, Monterey Jack, green onion, tortilla chips (if using), and a mischievous smile.
Slyly Serves: 6–8
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