Chicken Tortilla Soup

Ingredients

• 2 tablespoons olive oil
• 1 Jalapeno pepper ((seeded and cut into dice))
• 1 yellow onion ((diced))
• 4 cloves garlic ((minced))
• 4 cups chicken broth (or water)
• 2 cans diced tomatoes ((14 oz each, juices saved))
• 1 can black beans ((15 oz, drained and rinsed))
• 1 1/2 cups corn kernels ((fresh or frozen))
• 2 cups rotisserie chicken ((shredded))
• 1 tablespoons lime juice
• 2 tablespoons cumin
• 1 tablespoons chili powder
• 1 teaspoon paprika
• 1/3 cup cilantro ((finely chopped))
• Salt and pepper (to taste)

Instructions

1. 1

   In a large stock pot or dutch oven, heat 2 tablespoons of oil.

2. 2

   Sauté the onions and jalapeno for about 5 minutes, or until they soften. Then add the garlic and sauté for about 30 seconds more, or until aromatic. Stir nonstop to prevent burning.

3. 3

   Add the chicken broth, canned tomatoes, black beans, corn kernels, shredded chicken, lime juice, cumin, chili powder, and paprika into the pot. Season with salt and pepper to taste.

4. 4

   Bring to a boil and simmer for 5 to 8 minutes. If the liquid level becomes too low, adjust with ½ cup of water at a time.

5. 5

   Add the cilantro and allow to boil for 2 more minutes. Adjust taste with salt and pepper until desired taste is acquired.

6. 6

   Ladle the soup into soup bowls and top with tortilla. Serve while piping hot.