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Chicken Soup Ole
Ingredients
3 to 4 cups shredded, cooked chicken
2 tablespoons oil
1 onion, chopped
4 garlic cloves, minced
1 jalapeņo, seeded and minced
1 container (32 ounces) chicken broth
1 bag (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, drained and rinsed
1 lime
1/2 cup chopped, fresh cilantro
Salt and pepper, to taste
Tortilla chips
Directions
Heat the oil in a Dutch oven. Add the onion, garlic and jalapeņo. Cook, stirring, about four minutes or until soft.
Add the shredded chicken, chicken broth, corn, black beans, juice of the lime, salt and pepper. Bring to boil, reduce heat and simmer about five minutes. Stir in cilantro.
Suggestions
To serve, ladle into soup bowls and top with crushed tortilla chips.