Mexican Chicken Soup
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp of cumin
Salt and pepper to taste
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can chicken broth
1 1/4 cups water
1 can of no salt added corn
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized piece
sliced avocado
shredded Monterey Jack cheese- optional
chopped green onions
Directions
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 30 min
- Ladle soup into individual serving bowls, and top with avocado slices, cheese, and chopped green onion.
