makes 6-8 servings
1 tablespoon olive oil
1/2 cup chopped green pepper
3/4 cup chopped red pepper
1 tablespoon minced jalapeño
1/2 cup chopped white onion
2 cans fire roasted diced tomatoes with juices
4 cups chicken broth
2 cups shredded chicken
1 can black beans, rinsed
1/2 cup frozen corn kernels
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 t ground coriander
For garnish:
fresh cilantro
1. Heat the olive oil in a large skillet over medium heat. Add the chopped green pepper, red pepper, minced jalapeño, and chopped white onion and saute until softened, 7-9 minutes.
2. Stir in the diced tomatoes (and juices), chicken broth, shredded chicken, and black beans. Add the chili powder, ground cumin, and ground coriander and stir to combine. Bring to a boil, then reduce the heat and simmer for 20-30 minutes.
3. Garnish each bowl of soup with tortilla strips and fresh cilantro before serving.
You can also make this in the slow cooker! After sauting the peppers and onion, add to the bowl of a slow cooker. Add in the diced tomatoes, chicken broth, and shredded chicken. Then stir in the chili powder, cumin, and ground coriander. Set the slow cooker to low and cook for 2 hours. Twenty minutes before serving, stir in the black beans and frozen corn kernels and cook until warmed through. Serve immediately.