Sometimes, when it is cold like it has been this January and February — I mean, disproportionately cold! — you just want some hearty soup and this one fits the bill. Hearty, a little bit spicy (and easy to bump up the spice with additional jalapeños or hot sauce). It’s nutritious and kept me warm all evening.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
6 cups chicken broth
1 (14-ounce) can of crushed tomatoes, undrained
1/2 cup canned or frozen corn
1 can black beans
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups cooked chicken, diced or shredded (store-bought rotisserie chicken works great)
Salt and freshly ground black pepper to taste
to garnish
Fresh cilantro, chopped
Shredded cheddar cheese
Sour cream
Avocado, peeled, pitted, and diced
Tortilla chips
Fresh Limes (add a squeeze of lime juice)
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until they are softened, about 5-7 minutes. Add the crushed garlic, and cook for 1 minute or so, stirring frequently.
Pour in the chicken broth and crushed tomatoes (with their juices), the corn and the black beans. Stir in the minced jalapeño, ground cumin, and ground coriander. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
Stir in the cooked chicken. Simmer for another 5 minutes until the chicken is heated through. Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the soup into bowls. If desired add cilantro, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a handful of tortilla chips for added crunch to the top of the soup.
