Ingredients

• 2 Tablespoons vegetable oil
• 1 small onion, diced
• 2 Tablespoons minced garlic
• 6 cups low-sodium chicken broth
• 1 can fire roasted diced tomatoes (14.5 oz can)
• 1 can black beans, rinsed and drained (14.5 oz can)
• 3 chicken breasts, boneless and skinless
• 1 can whole sweet corn (14.5 oz can)
• salt and freshly ground black pepper
• 2 limes for garnish
• 1 cup chopped fresh cilantro leaves for garnish
• 1 cup shredded Monterrey cheese for garnish
• tortilla chips for garnish
• 1 avocado for garnish
• Sour cream for garnish

Procedure

1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes.
2. Once the onions have softened add the garlic and jalapenos and cook for another minute.
3. Pour the chicken broth, tomatoes, beans, and corn into the pot and bring to a boil.
4. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes.
5. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
6. Add chicken back to pot and stir.
7. In a serving bowl, serve soup with desired garnishes.

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