Serves 6
INGREDIENTS:
- 3Tablespoonsolive oil
- 1 medium onion, diced
- 7 oz can diced green chilies
- taco seasoning (See below) or use 1 packet of prepared taco seasoning
- 7 cups of chicken broth
- (2) 15 oz can black beans
- (2) 15 oz cans navy beans
- 3 cups fresh or frozen corn
- 3 cups of shredded chicken, cooked
- 4 Tbsps dried cilantro or 2 T fresh cilantro, or to taste
- 1 cup heavy cream (I left this out and topped finished soup with Monterey Jack jalapeño cheese and a large dollop of sour cream on each bowl)
Taco seasoning:
Mix together:
- 2 teaspoons medium chili powder (or more to taste)
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon sea salt, more if needed
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground cumin
- ½ teaspoon Mexican oregano
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
DIRECTIONS:
- In a large pot, saute the onions in olive oil and cook until translucent.
- Next, add in the green chilies, taco seasoning packet, chicken broth, black beans, navy beans, corn, and the chicken. Bring to a boil.
- Reduce heat and allow the soup to simmer for 10 to 15 minutes. Add in the heavy cream, heat for five more minutes, and serve with tortilla chips, shredded cheese and all your favorite toppings.