Mexican Black Bean Chicken Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb chicken breast, cooked
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 tablespoon coriander
• 1/2 tablespoon cumin
• 2 teaspoons salt
• 2 teaspoons black pepper
• 14 ounces rotel tomatoes
• 2 quarts chicken stock
• 1 bunch fresh cilantro, chopped
• 2 limes, juice of
• 1 cup cheddar cheese
• 14 ounces whole kernel corn
• 14 ounces black beans
• 1 cup tortilla chips, crushed

Recipe

• 1 place a large pot over medium heat, add evoo. add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. cook until softened, about 8-10 minutes.
• 2 add the rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
• 3 while the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. you should have about 1 cups of ground chips. add the ground chips to the mixture and cook for 10 minutes.
• 4 when ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
• 5 to serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.