Ingredients:

  • 1 tbsp (15 ml) Avocado or vegetable oil
  • 1 Large yellow onion, diced
  • 3 Cloves garlic, minced
  • 1 tsp (2g) Ground Cumin
  • 1 tsp (2g) Chili powder
  • 1/2 tsp (1g) Smoked paprika
  • 1 can (14.5 oz) Fire-roasted diced tomatoes
  • 1 can (4 oz) Diced green chiles
  • 1 quart (946 ml) Chicken bone broth
  • 3 cups (450g) Rotisserie chicken, shredded
  • 1 can (15 oz) Black beans, drained and rinsed
  • 1 cup (150g) Frozen or fresh corn kernels
  • 5 Corn tortillas, torn into small pieces
  • 1/4 cup (15g) Fresh cilantro, chopped
  • 2 tbsp (30 ml) Fresh lime juice
  • Salt and black pepper to taste

Instructions:

  1. Heat the avocado oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 60 seconds until the spices are bloomed and fragrant.
  3. Add the fire-roasted tomatoes, green chiles, chicken bone broth, and torn corn tortillas. Bring the mixture to a rolling boil.
  4. Reduce heat to low and simmer for 10 minutes, allowing the tortillas to break down and thicken the broth.
  5. Stir in the shredded rotisserie chicken, black beans, and corn kernels. Simmer for an additional 4-5 minutes until heated through.
  6. Remove from heat. Stir in the fresh cilantro and lime juice. Season with salt and pepper to taste before serving.