Ingredients
Scale
For the Crust:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 jalapeno, seeded and diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 6 cups chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 lb boneless skinless chicken breasts
- 1/2 cup heavy cream
- 1/2 cup sour cream
- Salt and pepper to taste
- For serving: tortilla strips, avocado, shredded cheese, cilantro, lime wedges
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add the onion and jalapeno and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the green chiles, cumin, chili powder, smoked paprika, and oregano. Stir to combine.
- Pour in the chicken broth and diced tomatoes. Add the black beans and corn.
- Add the chicken breasts to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove the chicken from the pot and shred with two forks. Return to the pot.
- In a small bowl, whisk together the heavy cream and sour cream until smooth. Slowly stir into the soup.
- Season with salt and pepper to taste. Simmer for 5 more minutes.
- Serve topped with tortilla strips, avocado, shredded cheese, cilantro, and lime wedges.
Notes
For a spicier soup, leave the seeds in the jalapeno. You can also add a pinch of cayenne pepper. To make ahead, prepare the soup without the cream and sour cream. Store in the refrigerator for up to 3 days. When ready to serve, reheat and stir in the cream mixture.