2 tablespoons canola oil

1 medium red pepper, seeded and chopped

1 medium green pepper, seeded and chopped

1 medium red onion, chopped

2 cloves garlic, minced (1 tsp)

2 teaspoons dried oregano or 2 T fresh

1 teaspoons cumin

3/4 teaspoons chili powder

1 jalapeño pepper, seeded and chopped 

1 can diced tomatoes with juice

4 cups of chicken stock

2 boneless, skinless chicken breasts

1 (15 ounce) can cooked black beans, drained and rinsed

2 cups fresh or frozen corn kernels

1/2 cup minced fresh cilantro

8 ounces blue corn tortilla chips

Diced ripe avocado (optional)

Grated Monterey Jack cheese (optional)

 

Heat the canola oil in a sauce pot over medium-high heat. Sauté the red and green pepper, onion, garlic, oregano, cumin and chili powder for 3 minutes, until the onion is translucent, stirring often. Add the jalapeño and tomatoes; continue stirring for 1 minute. Add the cold water (or chicken stock) and the whole chicken breasts. Bring the soup to a boil, reduce the heat and simmer uncovered for 20 minutes. Remove the chicken breasts to cool, and cut them into bite-size pieces. Return the chicken to the soup, add the black beans and corn and return soup to a boil. Remove the soup from the heat; stir in the cilantro and season with salt.

 

To serve: slightly crunch a small handful of tortilla chips in the bottom of each bow. Ladle the soup over the chips. Option: After placing chips in the bowl, add the avocado and cheese on top of the chips, then ladle the soup over the top and serve.

 

Serves 6 to 8