Author Notes
My friend Paige gave me a draft of this recipe, but I made a few changes: I decided to brown the chicken instead of poaching it, added fresh corn, and jalapenos.
This soup is great the next day when all the flavors mingle together! —Olga of Mango & Tomato
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Ingredients
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2 teaspoons
olive oil
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1
onion, chopped
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2
cloves of garlic, sliced
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1/2
jalapeno, seeds removed, chopped
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2
chicken breasts
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15
ounce can fire roasted tomatoes
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32
ounce chicken broth
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1
corn on the cob, kernels removed
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2 cups
cooked black beans (or use canned)
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cilantro, chopped
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avocado, diced
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tortillas, sliced and fried
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lime wedges
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sour cream
Directions
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Heat a heavy pot. Add oil. Add onions, garlic and jalapeno and saute for about 10 minutes.
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Meanwhile, heat a cast iron skillet. Add a bit of oil and chicken breasts seasoned with salt and pepper. Cook uncovered for about 6 minutes on each side. Cover and cook for about 5 more minutes.
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Back to the onions, garlic and jalapenos: add fire roasted tomatoes and chicken broth. Simmer for 10-15 minutes. Using a stick blender puree the mixture. {Note: you can make it perfectly pureed, or leave some chunks of vegetables in the soup.}
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Add corn, beans and chopped chicken breasts. Simmer for 15 more minutes.
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Get all of your toppings ready.
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Ladle the soup and top with tortilla strips, chunks of avocado, cilantro leaves and a spoon-full of sour cream. Squirt with a lime wedge. Eat immediately!
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