Ingredients
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
6 c. low-sodium chicken broth
1 lb. boneless skinless chicken breasts
1 (28-oz.) can fire-roasted tomatoes
1 (15.5-oz.) can black beans, drained and rinsed
1 (15.5-oz.) can pinto beans, drained and rinsed
1 c. frozen corn
2 chipotles in adobo, finely chopped
Kosher salt
Freshly ground black pepper
Sour cream
Tortilla chips
Shredded cheddar
Sliced green onions
Lime wedges
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, chili powder, cumin, and oregano and cook until fragrant, 1 to 2 minutes. Add chicken broth, chicken breasts, tomatoes, beans, corn, and chipotles. Stir to combine.Step 2Bring mixture to a boil and season with salt and pepper. Lower heat and simmer for 15 minutes, until chicken is tender.Step 3Remove chicken breasts from pot and place on cutting board. Using two forks, shred chicken, then return to pot and stir to combine. Ladle soup into bowls and garnish with desired toppings.
Looking for something to cool you down? Try pairing the soup with frozen watermelon margaritas! You deserve it. 😉
