• Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, finely minced
• 1 jalapeno, seeded and diced
• 4 cups chicken or veggie broth
• 1- 28 ounce can diced tomatoes, with juices
• 1- 15 ounce can black beans, drained and rinsed
• 2 boneless skinless chicken breast, cooked and shredded
• 2 ears of fresh corn or 1½ cups frozen corn
• 1 tablespoon limejuice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1/3 cup fresh cilantro leaves, finely minced
• 1 avocado, diced
• 1 cup shredded colby jack cheese
• 1/3 cup sour cream
• tortilla strips

In a large soup pot, add 2 tablespoons olive oil over medium-high heat. Add the onion and sauté for about 5 minutes; add the garlic and jalapeno and sauté for an additional 30-60 seconds. Pour in broth, tomatoes and juice, black beans, corn (if using fresh), chili powder, cumin, salt, pepper, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 15 minutes.

Add chicken, corn (frozen), cilantro and limejuice to soup; stir well. Top each bowl with diced avocados, cheese, sour cream and tortilla chips.

Enjoy!