Optional to make the soup with whole chicken breasts (that you will shred), or to use a quick 2 cups of Rotisserie chicken!
Ingredients
Soup ingredients:
2Tbsp.olive oil
1small red onion
3garlic cloves, minced
4cupschicken broth
215 ouncecans fire-roasted, diced tomatoes
¼cupchopped, fresh cilantro
215 ouncecans black beans, rinsed and drained
1can corn, drained
1Tbsp.ground cumin, plus more to taste
½teaspoondried oregano
2whole chicken breasts, or 2-3 cups Rotisserie chicken, chopped
2cupsCabot Cheese, use your favorite flavor
Salt and pepper
Toppings (optional):
Cheese
Red onion
Cilantro
Sour cream
Salsa
Avocado
Tortilla chips
Instructions
In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the pot the remaining soup ingredients (including whole chicken breasts if using). Bring to a boil, then turn down to a simmer. Cook the soup on simmer for 1 hour.
Remove the chicken breasts from the pot and shred, and put back into the pot. Or at this time add rotisserie chicken if you are using. Add 2 cups of cheese. Cook for additional 10 minutes. Salt and pepper to taste!
To serve, ladle into bowls, dividing evenly. Serve with toppings and enjoy!