by Olga of Mango & Tomato
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Olga of Mango & Tomato's Notes:
Expand2 teaspoons olive oil Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
2 cloves of garlic, sliced Ask a question about this ingredient
1/2 jalapeno, seeds removed, chopped Ask a question about this ingredient
2 chicken breasts Ask a question about this ingredient
15 ounce can fire roasted tomatoes Ask a question about this ingredient
32 ounce chicken broth Ask a question about this ingredient
1 corn on the cob, kernels removed Ask a question about this ingredient
2 cups cooked black beans (or use canned) Ask a question about this ingredient
cilantro, chopped Ask a question about this ingredient
avocado, diced Ask a question about this ingredient
tortillas, sliced and fried Ask a question about this ingredient
Heat a heavy pot. Add oil. Add onions, garlic and jalapeno and saute for about 10 minutes.
Ask a question about this stepMeanwhile, heat a cast iron skillet. Add a bit of oil and chicken breasts seasoned with salt and pepper. Cook uncovered for about 6 minutes on each side. Cover and cook for about 5 more minutes.
Ask a question about this stepBack to the onions, garlic and jalapenos: add fire roasted tomatoes and chicken broth. Simmer for 10-15 minutes. Using a stick blender puree the mixture. {Note: you can make it perfectly pureed, or leave some chunks of vegetables in the soup.}
Ask a question about this stepAdd corn, beans and chopped chicken breasts. Simmer for 15 more minutes.
Ask a question about this stepGet all of your toppings ready.
Ask a question about this stepLadle the soup and top with tortilla strips, chunks of avocado, cilantro leaves and a spoon-full of sour cream. Squirt with a lime wedge. Eat immediately!
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
