Zuppa veloce di pollo e tortilla in pentola (30 minuti)

Ingredienti

• 1 tablespoon olive oil
• 1 small white onion (diced)
• 3 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 28 ounces fire roasted tomatoes*
• 3 cups low sodium chicken stock
• 15 ounces black beans (drained and rinsed)
• 15 ounces whole kernel corn (drained and rinsed)
• 2 cups cooked shredded chicken
• Jalapeño (sliced)
• Colby cheese (shredded)
• Avocado (cubed)
• Green onions (sliced)
• Tortilla strips
• Cilantro (chopped)
• Lime wedges

Preparazione

1. 1

   In a large pot, add oil, onion and garlic. Sauté over medium heat until onions and garlic are translucent and fragrant. Add oregano, cumin, tomatoes, and chicken stock. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.

2. 2

   If you like soups that are more on the chunky side, skip this step. Place the pot away from the stove and place a hand blender inside the pot to blend all the ingredients until desired consistency. You can also transfer the soup to a high-speed blender and blend that way too.

3. 3

   Once you the soup is blended and in the pot, add the black beans, corn, and shredded chicken. Simmer for another 10 minutes.

4. 4

   Ladle soup into bowls. Top with jalapeño slices, shredded Colby cheese, cubed avocado, green onions, tortilla strips, cilantro and don’t forget that squeeze of lime. Enjoy!