1 onion, chopped fine
1 tablespoon jalapeno pepper, seeds removed and chopped fine
1 garlic clove crushed
2 tablespoons Canola oil
3 cups cooked chicken, shredded
2 (15 oz.) cans chicken broth
1 (15 oz.) canned corn, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) diced tomatoes with green chilies and lime
2 tablespoons fresh cilantro, chopped
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime, squeezed
Toppings:
sour cream
Monteray Jack Cheese, shredded
cilantro sprigs
avocado or guacamole
tortilla chips
1. In skillet, heat oil, onion, garlic, and jalapeno pepper.
2. Cook until onion is translucent.
3. In large stock pot, combine chicken, chicken broth, corn, black beans, tomatoes, cilantro, salt and pepper, and lime.
4. Add onion mixture and heat to simmering on medium low heat.
