Made the soup based on this recipe. It was so delicious!

Ingredients

• Olive Oil — 2 tbsp
• Yellow Onion — 1 large, chopped
• Carrots — 1 lb, peeled and chopped
• Garlic — 4 cloves, minced
• Chicken Broth — 4 cups / 32 oz (I always use bone broth when possible)
• Crushed tomatoes — 1 large can (28 oz), fire roasted add more depth to the flavor
• Chicken — I use leftover rotisserie chicken, or 1 lb of chicken
• Corn — 1 can; I use fire roasted frozen corn from Wholefoods
• Black beans — 1 can (15 oz)
• Lime juice — ~1.5 tbsp, or juice from 1 lime
• Salt and pepper — to taste
• Chilli powder — 1.5 tsp, or use this combo instead:
  • Cumin — 1.5 tsp
  • Paprika — 3/4 tsp
  • Garlic powder — 1/4 tsp
  • Onion powder — 1/4 tsp
  • Cayenne pepper — pinch
  • Oregano — pinch
  • Smoked paprika (optional) — pinch

Toppings: tortilla chips, shredded cheese, cilantro, avocado, sliced jalapeno, lime wedges

Instructions

1. Saute vegetables (onion, garlic, carrots) in olive oil.
2. Add all other ingredients and cook for at least 30 minutes.
3. If using raw chicken, remove chicken after cooked through. Shred chicken by hand and add back to soup at the end. If using rotisserie chicken, hand shred the meat and add towards the end.
4. Add lime juice before serving.
5. Add toppings and serve!

Enjoy!