Ingredients
Scale
- 2 Tbsp. olive oil
- 1 small red onion
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 ounce) cans fire-roasted, diced tomatoes
- ¼ cup chopped, fresh cilantro
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can corn, drained
- 1 Tbsp. ground cumin, plus more to taste
- ½ teaspoon dried oregano
- 2 whole chicken breasts, or 2–3 cups Rotisserie chicken, chopped
- 2 cups Cabot Cheese, use your favorite flavor
- Salt and pepper
- Optional toppings: Cheese, red onion, cilantro, sour cream, salsa, avocado, tortilla chips
Instructions
- In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes.
- Add the remaining soup ingredients (including whole chicken breasts if using). Bring to a boil, then turn down to a simmer.
- Cook the soup on simmer for 1 hour.
- Remove the chicken breasts from the pot and shred, then put back into the pot. Or add rotisserie chicken if using.
- Add 2 cups of cheese. Cook for additional 10 minutes.
- Salt and pepper to taste.
- Ladle into bowls, dividing evenly. Serve with toppings.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use rotisserie chicken for quicker prep.
- Adjust spices to your preference.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg