In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.
1 red or yellow onion, 1 tbsp olive oil, 3 cloves garlic
Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.
2 tsp chili powder, 2 tsp cumin, 14.5 oz crushed tomatoes, 10.5 oz chicken broth, 15 oz black beans, 8.75 oz corn, 1 tsp black pepper, 2 tsp salt, 2 boneless chicken breasts
Add water and reduce heat to medium. Allow soup to simmer for 1-2 minutes.
1 ¼ cup water
Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges.
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