Ingredients
- ~3 cups of cooked, diced/shredded chicken
- ~3 cups of corn (we had leftover sweet corn on-hand, but frozen or canned would work well too)
- 2 TBSP oil
- 1 can (~15 oz) diced tomatoes
- 1 can (7 oz) green chiles
- 1 can (~15 oz) of black beans
- 2 cups chicken stock*
- 1 1/2 cups water
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 jalapeno, finely chopped (I incorporated half of the seeds and discarded the other half)
- 3/4 tsp cumin
- 3/4 tsp chili powder
- juice of 1 lime
- ~1/4 cup fresh cilantro, chopped
- Salt, to taste
- For garnish, as desired: shredded Monterey Jack cheese, diced avocado, and tortilla chips
*I always use homemade stock, since I have it on-hand; if using store-bought chicken stock, omit the 1 1/2 c of water and use the equal amount of additional stock.
Directions- Add the oil to a large (~6 QT) stockpot over medium heat. Add the onion, garlic, and jalapeno and cook until fragrant and onions are translucent (~5-7 minutes).
- Add the chicken stock, water, chicken, tomatoes, chiles, beans, corn, chili powder, and cumin; stir together. Increase heat so the mixture comes to a gently boil, then reduce heat to simmer for about 15 minutes.
- Add the cilantro and lime juice and cook for another ~5 minutes. Add salt to taste (if using un-salted homemade chicken stock, you will definitely need to add salt).
- Garnish with the cheese, tortilla chips, and avocado as desired. Enjoy!