2 large chicken breasts, cubed*
2 Tbls. olive oil
1 onion, diced
1 carrot, diced (or use a few baby carrots)
1/2 each, red, yellow and orange bell peppers, diced
1 jalapeño pepper, deveined, seeded and chopped or 1 poblano pepper (less spicy)
2 cloves garlic, minced
2 tsp. cumin
1 tsp. oregano
1 tsp. chipotle chile powder
1 tsp. smoked paprika
28 oz. can diced, fire roasted tomatoes
6 C. chicken stock
1–2 Tbls. tomato paste
15 oz. can black beans, drained and rinsed
11 oz. can corn
1 lime, juiced
1/4 C. chopped cilantro
Shredded Cheddar Cheese
Saute chicken breasts in olive oil in a big soup pot until lightly browned but not cooked all the way through. Remove from pot and set aside. If you are using precooked chicken, omit this step and add chicken with the black beans later.
Saute onion, bell peppers, jalapeño, in olive oil until veggies start to soften, about 5 minutes. Add garlic and spices and saute additional minute.
Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10-15 minutes or so. Really just need to let the chicken finish cooking and flavors to meld.
Add black beans, corn and the rotisserie chicken if using that instead of the diced chicken breasts.
Add lime juice and chopped cilantro and continue to simmer about 5 more minutes to heat it all up.
To serve, top with desired garnishes.
*I’ve made this both ways with chicken breasts or rotisserie chicken. Lately I’ve been using chicken from the package of cooked chicken you can get at Costco. Just add as much chicken as you want in the soup!