Ingredients

  • 1/8 cup canola oil
  • 1 medium red pepper, seeded and chopped
  • 1 medium green pepper, seeded and chopped
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1 jalapeno, seeded and chopped
  • 1 cup diced canned tomatoes
  • 4 cups cold water or chicken stock
  • 2/3 pound boneless skinless chicken breast
  • 1 can cooked black beans, drained and rinsed
  • 2 cups fresh or frozen corn kernels
  • salt to taste
  • 8 ounces blue corn tortilla chips

Instructions

  1. heat the canola oil in a sauce pot over medium heat.
  2. saute the red and green peppers, onion, garlic, oregano, cumin, and chili powder until the onion is translucent (about 3 minutes)
  3. add the jalapeno and tomatoes; continue stirring for 1 minute
  4. add cold water and the whole chicken breasts
  5. bring soup to boil, reduce heat, simmer uncovered for 20 minutes
  6. remove chicken to cool, cut into bite size pieces (or shred), return back to pot
  7. add black beans and corn
  8. turn off heat
  9. stir in cilantro and season with salt
  10. serve with crunched up chips at the bottom of the bowl
  11. garnish with avocado, lime, and cheese