Ingredients

For the Soup:
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 cups cooked, shredded chicken
Salt and pepper, to taste
For the Toppings:
Tortilla strips or crushed tortilla chips
1 avocado, diced
1/2 cup shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, chopped
Lime wedges
Sour cream

Instructions

Preparing the Soup Base

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion, minced garlic, and chopped jalapeño pepper. Cook until the onion is soft and translucent.

Adding the Spices and Broth

Stir in the ground cumin and chili powder, and cook for about 1 minute until fragrant.

Add the chicken broth, diced tomatoes, black beans, and corn kernels. Bring to a boil.

Simmering the Soup

Reduce the heat and let the soup simmer for about 15 minutes to allow the flavors to meld together.

Stir in the cooked, shredded chicken, and season with salt and pepper to taste. Simmer for an additional 5 minutes until the chicken is heated through.

Preparing the Toppings

While the soup is simmering, prepare the toppings. If using tortilla strips, fry them in a little oil until crispy, or simply use crushed tortilla chips.

Serving

Ladle the soup into bowls.

Top each bowl with tortilla strips or crushed tortilla chips, diced avocado, shredded cheese, chopped fresh cilantro, a squeeze of lime juice, and a dollop of sour cream if desired.