Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approximately 1 cup / 150g)
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for extra heat)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 4 cups (946ml) chicken broth (low sodium preferred)
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (15 ounce / 425g) can corn, drained (canned, frozen, or fresh)
  • 2 cups (approximately 300g) cooked chicken, shredded (rotisserie chicken is perfect!)
  • 1/2 cup (approximately 50g) shredded cheddar cheese, for garnish
  • 1/4 cup (approximately 30g) sour cream or Greek yogurt, for garnish
  • 1/4 cup (approximately 30g) chopped fresh cilantro, for garnish
  • Tortilla chips, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 2 minutes, until fragrant.
  2. Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in crushed tomatoes and chicken broth. Bring to a simmer.
  4. Stir in black beans and corn.
  5. Add shredded chicken. Reduce heat to low and simmer for 15 minutes, allowing the flavours to meld.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle soup into bowls. Top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and chopped fresh cilantro. Serve with tortilla chips for dipping.