Ingredients:
1 Yellow onion, chopped
1 small can Diced green chilies
3 cloves Garlic, minced
1/3 cup Cilantro, chopped
2 tsp Fresh lime juice
2 cups Rotisserie chicken, shredded
1 1/2 tbsp Vegetable oil
1 tsp Chilli powder
1 tsp Cumin
5 cups Chicken stock
1 (10 oz.) can Diced tomatoes with green chilies
1 cup Canned tomato puree
1 (15 oz.) can Whole kernel corn, rinsed and drained
1 (15 oz.) can Black beans, rinsed and drained
Salt and pepper to taste
Garnishes: Tortilla strips, diced avocado, sliced radishes, cilantro, sour cream
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Preparation:
Heat oil in a large cook pot over medium heat. Add onion and chilies saute until onion is translucent. Add garlic, chili powder and cumin and continue to saute until fragrant, about 1 minute more.
Stir in stock, tomatoes, tomato puree, corn and black beans.
Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Stir in chicken and lime juice and simmer for 15 minutes. Stir in chicken and lime juice and simmer another 5 minutes. Stir in cilantro and salt and pepper to taste.
Ladle soup into bowls. Add desired garnishes.
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