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3 to 4 cups shredded, cooked chicken
2 tablespoons oil
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, 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
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Heat the oil in a Dutch oven. Add the onion, garlic and jalapeño. 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.
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To serve, ladle into soup bowls and top with crushed tortilla chips.
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