Ingredients
1 tbsp. extra-virgin olive oil
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. cayenne pepper
1 oz. (15-oz.) can fire-roasted diced tomatoes
1 oz. (15-oz.) can canned corn
15 oz. can black beans, rinsed
2 c. shredded cooked chicken
4 c. low-sodium chicken broth
3/4 c. heavy cream
1 c. shredded pepper jack
1/2 c. shredded cheddar
sour cream, for garnish
Crushed tortilla chips, for garnish
Fresh cilantro, for garnish
Chopped tomato, for garnish
Preparation
Step 1In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute. Step 2 Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth. Step 3Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty. Step 4Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.
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