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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until onions are translucent.
Add chicken broth, diced tomatoes with juice, black beans, corn, and chopped jalapeño to the pot. Stir in cumin, chili powder, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add shredded chicken and lime juice to the soup. Simmer for an additional 2 minutes.
Serve hot, garnished with crushed tortilla chips and chopped cilantro.

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until onions are translucent.
Add chicken broth, diced tomatoes with juice, black beans, corn, and chopped jalapeño to the pot. Stir in cumin, chili powder, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add shredded chicken and lime juice to the soup. Simmer for an additional 2 minutes.
Serve hot, garnished with crushed tortilla chips and chopped cilantro.