Ingredients

2 tablespoons vegetable oil

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon salt

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

1 Poblano pepper diced

1 cup frozen corn

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

2 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

3 6-inch flour tortilla, grilled or baked, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese

Directions

Crockpot Directions

Add onions, jalapeno, garlic, corn, poblano, chicken broth, tomatoes, beans, and seasonings. Stir and taste for right flavor. Add Chicken breast and cook on low for 6-8 hours. Remove chicken breast shred and return to crock pot. Brush the tortilla’s with olive oil and bake at 350 degrees for 10 minutes, then remove cut into strips and place in crockpot. Turn crock pot up to high and let cook for 1 more hour. Add lime juice, then ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Regular Pot

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic, poblanos and jalapenos and cook for another minute. Pour the chicken broth, tomatoes, beans, corn, and seasoning into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.