Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 cups shredded rotisserie chicken
  • 1 tbsp fresh lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups crispy tortilla strips
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream

Instructions:

  1. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the diced onion and jalapeño, sautéing for 4–5 minutes until the onions are translucent.
  2. Stir in the minced garlic, ground cumin, chili powder, and dried oregano. Toast the spices for 60 seconds until fragrant.
  3. Pour in the low-sodium chicken broth and fire-roasted tomatoes with their juices. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  4. Stir in the drained black beans, frozen corn, and shredded rotisserie chicken. Heat through for an additional 5 minutes.
  5. Turn off the heat and stir in the fresh lime juice. Season with salt and black pepper.
  6. Serve hot, garnished with crispy tortilla strips, diced avocado, chopped cilantro, shredded Monterey Jack cheese, and a dollop of sour cream.