Mexican Black Bean Chicken Soup

Ingredients

• 1 lb chicken breast, cooked
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 tablespoon coriander
• 1/2 tablespoon cumin
• 2 teaspoons salt
• 2 teaspoons black pepper
• 14 ounces Rotel Tomatoes
• 2 quarts chicken stock
• 1 bunch fresh cilantro, chopped
• 2 limes, juice of
• 1 cup cheddar cheese
• 14 ounces whole kernel corn
• 14 ounces black beans
• 1 cup tortilla chips, crushed

Directions

1. 1

   Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.

2. 2

   Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.

3. 3

   While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.

4. 4

   When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.

5. 5

   To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.